Melinda's Kitchen Diary

I saw this recipe on Lynn Craig's blog, and it looked like it would be something I would like to make too. I thought it would be a good recipe to make ahead of time and freeze. I would love to have this to look forward to in my packed lunch at work. Our hospital has a Marks and Spencer (food only) shop. I love Marks and Sparks...but it is getting expensive and I need to cut down on the expense.

I had made proper pizza last week and had some leftover home made pizza sauce. I decided I would try out this recipe and add my own little twists. I used the pizza sauce in place of the original ingredient of sun dried tomato's that are rehydrated in boiling water, and then drained.

Please check out Lynn's version. She used 1 cup plain flour and 1 cup white whole wheat flour. I stuck with the original recipe's use of 2 cups plain flour and 1/2 cup fine cornmeal. I found the original recipe on http://familyfun.go.com.
I decided to use my home made pizza sauce so this probably changed the batter quite a bit. It was very sticky and not knead-able. I got a round 2 1/2 inch cutter and piled the batter inside. The cutter is 1 1/2 inches deep. I wanted to keep the sizes fairly equal so they would bake evenly.

I had lots of left over mozzarella and pepperoni so I mixed it up with some grated cheddar and Parmesan cheese and topped the scones off with a good tablespoon of this mixture. I sprinkled a bit of dried oregano and some fresh baby basil leaves. The scones took about 24 minutes to bake at 375 F.

They came out beautiful and tasted delicious. I love proper pizza more but these taste pretty darn good. My experiment with using the pizza sauce worked out excellent.
I will give the recipe as I did it.

Pizza Scones
adapted from a recipe on Family Fun Magazine

2 cups plain flour
1/2 cup fine cornmeal
1 Tablespoon baking powder
1/4 teaspoon salt
1/2 cup cold butter, cut into small pieces
1/2 cup tomato pizza sauce
1 cup shredded mozzarella
1/2 cup chopped pepperoni
2 large eggs
3/4 cup buttermilk

method:
-preheat oven to 375 F
Line a baking sheet with parchment.

-In food processor bowl, mix the flour, cornmeal, baking powder. basil and salt. Process briefly to mix ingredients and then add cold butter pieces. Pulse briefly until the mixture resembles coarse crumbs. Remove mixture to a large bowl.

-Mix tomato pizza sauce, mozzarella cheese and pepperoni together. Put into flour mixture but don't mix yet.

-Mix up buttermilk and eggs together. Add this to the flour/tomato mixture.

-Stir until the mixture is combined but don't mix the daylights out of it. The mixture will be very sticky and unmanageable to knead.

-Using a large spoon, spoon onto prepared parchment paper. I used a round cookie cutter mould to keep the sizes even. My blobs were about 3 inches across.

-Top the blobs with more mozzarella, chopped pepperoni, cheddar, Parmesan, and sprinkled lightly with dried oregano. A few sprigs of fresh basil for good luck!

-Bake approximately 24 minutes. Depends on the size of your blobs, though so watch carefully.

-I got 11 good size pizza scones.

-

This is how they looked before they went in the oven.

And this is how they looked after baking. The scone part was delicious. The cornmeal worked really well. The pizza sauce had oregano already in it so I didn't add any to the mixture as the original recipe stated. The sauce also worked out well giving the scone a good tomato/pizza flavour.