Let’s combine cheesy pepperoni pizza, flakey buttery scones and long fermented dough for gut health and flavor.
This is our new favorite lunch box item and snack.
To watch the full video, head to my instagram. It will be saved in the highlight bubble, over there. Link at the bottom of the recipe.
I did the process backward in the video. 😆 mix your dry then the wet THEN combine. Do as I say not as I do 🤭
Dry Ingredients
300g flour
1 TBS baking powder
1/2tsp sat
1 tsp garlic powder
- Whisk the above together in a bowl.
- Cut in 113g cold butter chunks.
- You are looking for pencil eraser, small pea, size. When that cold butter melts it creates beautiful airy pockets in your scones.
- Set aside.
Wet Ingredients
200g discarded starter
80g your favorite tomato sauce
40g milk
1 egg yolk.
- Whisk wet ingredients together.
- Combine dry and wet mixtures, you’re creating a shaggy dough. There may still be some dry bits. They will get worked in when adding your inclusions.
- Gently add
- 50g diced pepperoni
- 100g shredded mozzarella
- Gently push inclusions into the dough, then fold dough together a few times.
- Create a circle roughly 8-9” inches diameter.
- Wrap well, refrigerate 12 to 24 hours in a cold ferment.
- Cut the circle in half down the middle vertically then again horizontally, to create 4 equal segments. Then divide each of those down the middle to create 8 total scones.
- Egg or milk wash. I did both and saw no difference in the end result.
- Egg wash- 1 egg whisked, with 1 TBS water, brush on the tops.
- Milk wash- You will need approximately 2 TBS of milk, brush on the tops.
- Sprinkle tops with shredded Parmesan
- 375° x 20- 25 minutes.
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