Pizza Scones

from Family Fun Magazine

Scones aren't just for breakfast or afternoon tea. Our savory recipe features sun-dried tomatoes and mozzarella. And this portable dish, complete with do-ahead and packing tips, makes a great addition to your picnic menu.

  Bake Time: 20 minutes  |  Yield: 8 
2 cups flour
1/2 cup fine cornmeal
1 TBL baking powder
1 tsp basil
1/2 tsp oregano
1/4 tsp salt
1/2 cup cold butter ((1 stick) cut into small pieces)
1/2 cup sun-dried tomatoes (diced)
1 cup mozzarella cheese (shredded)
1/3 cup pepperoni (finely chopped)
2 eggs, large
3/4 cup buttermilk

Heat the oven to 375 degrees.

1. Coat a baking sheet with cooking spray or line it with parchment paper. In a large bowl, mix the flour, cornmeal, baking powder, basil, oregano, and salt. Cut in the butter with a pastry blender or two knives, until the mixture resembles coarse crumbs.

2. Place the diced sun-dried tomatoes in a medium-size bowl and cover them with boiling water. Let them stand for 30 seconds, then drain the water and stir in the cheese and pepperoni (if using).

3. In a small bowl, whisk together the eggs and the buttermilk, then add them and the tomato mixture to the dry ingredients. Stir until the mixture forms a sticky dough.

4. Turn out the dough onto a lightly floured surface. Gently knead the dough until it holds together, about five times. Divide the dough in half and pat each half into a 1-inch-thick disk. Slice each disk into four wedges.

5. Place the wedges on a lightly greased baking sheet about 1 inch apart. Bake them until golden brown, about 15 to 20 minutes. Serve the scones warm or at room temperature. Makes 8 scones.