Who said pizza has to be eaten in only one way ? Making pizza in different ways is always fun. Today, we are going to blend an Irish scone with an Italian pizza.This mixture of different cuisines gives the perfect savory scone. This pizza scone is the perfect snack by itself but you can also serve it with tea. The ingredients for this recipe are so basic you might already have them in your kitchen.This recipe is from by of my biggest inspirations- Gemma Stafford from bigger bolder baking.
Serving size: 12 large scones. This recipe can be edited according to your needs.
• 3 cups (16oz/ 450g) all purpose flour
• 3 tablespoons cornstarch
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1½ sticks (6oz/170g) butter, frozen
• 2 cups (4½ oz/) shredded mozzarella cheese
• 1 cup of your favorite pizza topping (optional)
• 10 sun-dried tomatoes, chopped (you can also used fresh chopped tomatoes)
• 1 tablespoon dried Italian herbs
• 4 tablespoons freshly squeezed lemon juice or white vinegar
• 2 Cup (8oz / 224g) milk (full or low fat)
– In a jug, combine your milk and lemon juice/vinegar well.Let this mixture sit for a minimum of 30 minutes at room temperature until it begins to curdle and get acidic. This is your buttermilk.
– Preheat oven to 425oF (220oC). Line a baking tray with parchment paper.
-In a large bowl, sieve the flour, baking powder, baking soda, salt, and cornstarch together.
-Grate in the frozen butter into the dry ingredients.As Gemma says, frozen butter gives you light, fluffy scone.
-Grate in the cheese. Followed by the pizza topping, sun-dried tomatoes and herbs. Mix all of these ingredients together lightly. Take care not to over mix and it can toughen ￼your dough.
￼￼￼￼￼- Add in the buttermilk and mix until combined.Again, do not over mix. If you fell like your batter is too dry feel free to add a little more.
– Using a large spoon scoop the scones mixture onto the prepared baking sheets.
– Bake the scones for 15-18 minutes. You will know they are ready when the tops are puffed and golden brown.
– Serve warm with pizza sauce
Storage: Can be stored at room temperature in an airtight container for up to 2 days. They also freeze very well.
( recipe from Gemma Stafford-http://www.biggerbolderbaking.com/pizza-scones/ )