Recipe of the Week

Recipe of the Week
Pizza Scones


  • 2 cups flour
  • 1/2 cup fine cornmeal
  • 1 tbsp. baking powder
  • 1 tsp. basil
  • 1/2 tsp. oregano
  • 1/4 tsp. salt
  • 1/2 cup (1 stick) cold butter cut into small pieces
  • 1/2 cup diced sun-dried tomatoes
  • 1 cup shredded mozzarella
  • 1/3 cup finely chopped pepperoni (optional)
  • 2 large eggs
  • 3/4 cup buttermilk


  • Heat oven to 375 degrees. Coat 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.
  • Place the diced sun-dried tomatoes in a medium bowl and cover them with boiling water. Let them stand for 30 seconds, then drain the water and stir in the cheese and pepperoni.
  • 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.
  • Turn out the dough on to a lightly floured surface. Gently knead the dough until it holds together, about 5-10 times. Divide the dough in half and pat each half into a 1-inch thick disk. Slice each disk into 8 wedges.
    -Place the wedges on the prepared baking sheet about 1 inch apart. Bake until golden brown, about 15-20 minutes. Serve warm or at room temperature.

Makes 16 scones.

Each scone 160 calories, 5 g. protein, 8 g. total fat, 5g. saturated fat, 1g.fiber.

Recipe Categories

Appetizers 46 Articles

Breakfast 25 Articles

Desserts 63 Articles

Dinners 138 Articles

Drinks 42 Articles

Salads 21 Articles

Seasonal 20 Articles

Side Dishes 59 Articles

Snacks 22 Articles

Soups 17 Articles