The perfect grab-and-go lunch that tastes like your favorite pizza!
Ever wish you could pack pizza for lunch without the mess? These sourdough pizza scones are about to become your new obsession! Loaded with pepperoni and gooey mozzarella, wrapped in flaky, buttery layers, they’re everything you love about pizza in a perfectly portable package.
The secret? A long, cold fermentation that develops incredible flavor while making the scones easier to digest. Plus, this is the perfect way to use up that sourdough discard sitting in your fridge!
Whether you need a quick breakfast, a school lunch that’ll make your kids the envy of the cafeteria, or a savory snack for movie night, these pizza scones deliver every single time.
Print Recipe Jump to RecipeWhy You’ll Love These Sourdough Pizza Scones
They’re incredibly versatile. Make them with your favorite pizza toppings—try bacon and cheddar, ham and pineapple, or keep it veggie with olives and sun-dried tomatoes.
The texture is amazing. Cold butter and a gentle hand create flaky, tender layers that shatter with every bite. The long fermentation adds a subtle tang that perfectly complements the savory fillings.
They’re meal-prep friendly. Make a batch on Sunday and grab them all week long. They freeze beautifully and reheat in minutes.
Perfect for sourdough discard. If you maintain a sourdough starter, you know the struggle of accumulating discard. This recipe uses 200g of past-peak starter, turning what would be waste into something absolutely delicious.
What Makes These Scones Special?
Unlike traditional scones that are mixed and baked immediately, these undergo a 12-24 hour cold fermentation in the refrigerator. This process:
- Develops complex flavor from the sourdough cultures
- Improves digestibility by breaking down gluten and phytic acid
- Creates a better texture as the flour fully hydrates
- Makes your morning easier since the hard work is done the day before
The grated frozen butter technique (borrowed from the best pastry recipes) ensures you get those coveted flaky layers without overworking the dough.
Tips for Perfect Pizza Scones Every Time
Keep everything cold. The butter should be very cold (I keep mine in the freezer), and don’t skip the fridge rest after cutting in the butter. Cold butter = flaky layers!
Don’t overmix. Once you add the wet ingredients, mix just until combined. Overmixing develops too much gluten and makes tough scones.
Use a sharp knife or bench scraper. When cutting your scones, press straight down without twisting. Twisting seals the edges and prevents them from rising properly.
The freezer step is crucial. That 30-minute to 1-hour freeze before baking helps the scones hold their shape and creates steam pockets for extra flakiness.
Customize your toppings. The cream/milk dip and Parmesan sprinkle add an extra layer of flavor and create a beautiful golden crust.
Ingredient Notes
Flour: All-purpose flour works perfectly. I haven’t tested this with whole wheat, but a 50/50 blend might work if you’re feeling adventurous.
Sourdough starter: Use discard that’s past its peak (anywhere from a few hours to a few days old). I’ve also used peak starter with perfect results!
Tomato sauce: I use regular pasta sauce, but pizza sauce or even marinara works great. If your sauce is thin, you might need to reduce it slightly so the dough doesn’t get too wet.
Cheese: Low-moisture mozzarella works best since it doesn’t release as much liquid during baking. Pre-shredded is fine, but freshly shredded melts better.
Butter: European-style butter with higher fat content will give you even flakier results, but regular butter works beautifully too.
Variations to Try
Meat Lovers: Add cooked sausage, bacon bits, and diced ham along with the pepperoni.
Veggie Supreme: Use mushrooms, bell peppers, olives, and sun-dried tomatoes.
Breakfast Pizza: Use cooked bacon, scrambled egg pieces, and cheddar cheese. Serve with hot sauce!
Hawaiian: Diced ham and pineapple tidbits (pat them dry first!) with mozzarella.
Margherita: Fresh basil, diced tomatoes, and fresh mozzarella. Add the basil after baking.
Storage and Reheating
Room temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep for up to 5 days. The flavors actually develop more over time!
Freezer: Freeze baked scones in a freezer bag for up to 3 months. Reheat from frozen at 350°F for 10-12 minutes.
Reheating: For the best texture, reheat in a 350°F oven for 5-7 minutes until warmed through. The microwave works in a pinch (30-45 seconds) but won’t be quite as crispy.
Frequently Asked Questions
Do I have to do the long fermentation?
The fermentation improves flavor and texture significantly, but if you’re in a hurry, you can chill for just 2-3 hours and bake. They won’t have quite the same depth of flavor.
Why did my scones turn out tough?
The most common culprits are overmixing the dough or using butter that wasn’t cold enough. Mix just until combined and keep that butter icy cold!
Can I make mini scones?
Absolutely! Cut them into 16 smaller triangles and reduce the baking time to 15-18 minutes.
My scones didn’t rise much. What happened?
Make sure your baking powder is fresh (test it by adding a bit to hot water, it should fizz). Also ensure you’re cutting straight down without twisting the knife.
Can I prep these the night before and bake in the morning?
Yes! After the 12-24 hour cold ferment, cut the scones, dip them in cream, add the Parmesan, and place them on the baking sheet. Cover and refrigerate overnight. Bake straight from the fridge, but I do recommend the freezing step.
Serving Suggestions
These scones are delicious on their own, but they’re even better with:
- A side of warm marinara for dipping
- A fresh green salad for a complete lunch
- Tomato soup for a cozy dinner
- Ranch dressing or garlic aioli
- A simple arugula salad with lemon vinaigrette
Pack them in lunch boxes with some veggies and fruit for a balanced meal that’ll actually get eaten (trust me on this, my kids love these!).
Why This Recipe Works
The combination of cold butter worked into flour creates layers, while the sourdough starter adds moisture and tang. The long cold fermentation allows the flour to fully hydrate and the flavors to develop. Freezing before baking ensures the butter stays solid until it hits the oven, creating steam pockets that make the scones rise and flake.
The inclusions are folded in gently at the end, so they stay in distinct pockets rather than being mashed throughout. This means every bite has a surprise of melty cheese or savory pepperoni.
Sourdough Pizza Scones (Long Fermented)
Ingredients
Dry Ingredient Bowl
- 300 g all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 113 g very cold butter one stick
Wet Ingredients Bowl
- 200 g past peak sourdough starter
- 80 g tomato sauce pasta sauce or marinara
- 40 g milk
- 1 large egg
Inclusions
- 50 g diced pepperoni
- 80-100 g shredded mozzarella cheese
For Topping
- 2-3 tablespoons heavy cream or milk for dipping
- 2-3 tablespoons shredded Parmesan cheese
Instructions
- Mix the dry ingredients together in a large bowl.
- Grate the cold butter into the bowl with the dry ingredients.
- Cut butter into dry ingredients with a fork or pastry cutter, until butter is broken up into smaller bits and resembles coarse crumbs.
- Place the bowl in the refrigerator while you prepare the wet ingredients.
- In a separate bowl, mix the wet ingredients together: sourdough starter, tomato sauce, milk, and egg. Whisk until well combined.
- Remove the dry ingredient bowl from the fridge and pour the wet ingredients into it.
- Gently fold in the diced pepperoni and shredded mozzarella cheese.
- Mix until just combined. Do not overmix as this will cause tough scones.
- Dump the dough onto a large piece of plastic wrap or parchment paper.
- Shape the dough into a round disk roughly 9 inches in diameter.
- Wrap well in plastic wrap or parchment and refrigerate for 12 to 24 hours for cold fermentation.
- The next day, preheat the oven to 375 degrees F.
- Line a baking sheet with parchment paper.
- Remove the dough from the refrigerator and unwrap it.
- To cut the scones, first divide in half: Use a sharp knife or a bench scraper to cut the circle straight down the middle, creating two halves.
- Quarter it: Turn the circle 90 degrees, then cut straight across again, creating four equal quarters.
- Make eighths: Now cut each quarter in half diagonally, giving you eight evenly sized triangles.
- Place the cut scones on the prepared baking sheet, leaving space between each one.
- Place the baking sheet in the freezer for 30 minutes to an hour.
- Remove from freezer. Dip the top of each scone into heavy cream or milk.
- Sprinkle the tops with shredded Parmesan cheese.
- Bake for 20-25 minutes until golden brown and cooked through.
- Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve warm or at room temperature.
Notes
Final Thoughts
These sourdough pizza scones have become a weekly staple in my kitchen. I love that I can use up sourdough discard while creating something my whole family gets excited about. The make-ahead nature means I can prep them on a quiet Sunday afternoon and enjoy grab-and-go lunches all week.
The best part? They’re endlessly customizable. Once you master the basic technique, you can create any flavor combination your pizza-loving heart desires.
Give these a try and let me know what variations you come up with! Drop a comment below with your favorite pizza topping combination—I’m always looking for new ideas.
Have you made these scones? Please leave a rating and review below! Your feedback helps other readers and means the world to me.
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