Looking for a divine way to start your morning? This pizza scones recipe by food blogger Public Lives, Secret Recipes has your back. These fluffy, delectable pastries get a mighty fine and delicious makeover thanks to the genius addition of sauce, pepperoni, and cheese — lots and lots of cheese. Try this savory take at your next brunch, or whenever the heck you feel like it. Pizza is meant to be consumed at pretty much any hour of the day — morning-time included. Check out the recipe below.
You know what sounds good, no matter what time of day it is? Pizza. That's where this pizza scones recipe, my latest food hybrid, comes in. It is basically the perfect excuse for you to eat pizza for breakfast. Yes, I know you were probably already doing that anyway, but this way it is completely acceptable. You are welcome! These crumbly, sweet scones come infused with oregano, and are stuffed with tomato sauce, mozzarella cheese, pepperoni, and topped with more cheese and pepperoni because well, why not. Check out my how-to video below for a quick step-by-step demonstration of this awesome treat, and scroll down to the bottom of this page for the full recipe.
- 2 1/2 cups all-purpose flour
- Pinch of salt
- 3 tsp. baking powder
- 1/4 cup granulated sugar
- 2/3 cup almond milk
- 8 tbsp. salted butter, cold
- 1 tsp. oregano
- 1 cup tomato sauce
- 1 bag shredded mozzerella cheese
- 1 bag pepperoni
- Preheat the oven to 425 degrees. In a large mixing bowl, combine flour, salt, baking powder, sugar, milk, oregano, and butter. Stir with an electric mixer until crumbly.
- Using your hands, work the dough together until it forms a ball. Roll the dough out and cut it into even triangles that measure roughly four inches on each side. Place half the triangles on a baking sheet four inches apart. Place sauce, cheese, and pepperoni on top of each triangle. Place the second triangle on top of the sauced one, and press the dough to combine at the sides gently.
- Bake for 18 to 20 minutes or until golden brown on top. Serve, and enjoy!
Images & Recipe: Public Lives, Secret Recipes