Pizza Scones
18 ingredients
5 steps
Ingredients
- 2.1 ounces tapioca flour (about 1/2 cup)
- 1.3 ounces white rice flour (about 1/4 cup)
- 1.15 ounces brown rice flour (about 1/4 cup)
- 1.15 ounces cornstarch (about 1/4 cup)
- 1 tablespoon baking powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 cup chilled unsalted butter, cut into small pieces
- 1 ounce turkey pepperoni, chopped (1/4 cup)
- 0.5 ounce part-skim mozzarella cheese, shredded (about 2 tablespoons)
- 0.5 ounce reduced-fat sharp cheddar cheese, shredded (about 2 tablespoons)
- 2 teaspoons grated fresh Parmesan cheese
- 1/4 cup 2% reduced-fat milk
- 1 large egg
- White rice flour, for dusting
- Cooking spray
Directions
-
1Preheat oven to 400°.
-
2Weigh or lightly spoon flours and cornstarch into dry measuring cups; level with a knife. Combine flours, cornstarch, baking powder, and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Stir in pepperoni and cheeses.
-
3Combine milk and egg in a small bowl; stir with a whisk until combined. Add to flour mixture; stir just until moist.
-
4Turn dough out onto a surface lightly dusted with white rice flour. Pat dough into a 6 1/2-inch circle on a baking sheet lined with parchment paper; cut dough into 10 wedges, cutting into but not through dough. Lightly coat top of dough with cooking spray.
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5Bake at 400° for 18 minutes or until edges are golden and center is firm. Remove scones from baking sheet to a wire rack. Serve warm.
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