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

  1. 1
    Preheat oven to 400°.
  2. 2
    Weigh 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.
  3. 3
    Combine milk and egg in a small bowl; stir with a whisk until combined. Add to flour mixture; stir just until moist.
  4. 4
    Turn 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.
  5. 5
    Bake 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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