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Pepperoni Pizza Savory Scones

Pepperoni Pizza Savory Scones

What would you call an easy to make, light fluffy biscuit filled with garlic, pepperoni, mozzarella, and cheddar cheese? Pepperoni Pizza Savory Scones!
Course Dinner, Lunch, Snack
Cuisine Italian
Keyword pizza scone, savory scone recipe, savory scones
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 scones
Calories 342kcal
Author Lauren's Latest


  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons sugar
  • 1/3 cup cold butter
  • 1/2 teaspoon granulated garlic
  • 1 1/4 cups mozzarella cheese grated
  • 1/4 cup cheddar cheese grated
  • 3.5 oz pepperoni packaged
  • 1 cup milk


  • Preheat oven to 400 degrees. Line sheet tray with parchment paper and set aside.
  • In a large bowl, combine all dry ingredients. Stir in butter and break into small pieces using a pastry cutter. Cut pepperoni into smaller pieces and stir into dry ingredients with mozzarella and cheddar cheeses. Stir in milk until all ingredients have moistened completely.
  • Sprinkle a piece of wax paper liberally with flour. Scrape dough onto wax paper and top with more flour.
  • Place another piece of wax paper over top and squish dough down to be 1 1/2-2 inches in thickness.
  • Carefully remove wax paper. Cut like a pie into 8 pieces and {8}place onto parchment paper. If you don't sprinkle the bottom well with flour the dough will stick, so be aware!
  • Bake for 15-20 minutes or until the scones are golden brown. Serve warm with marinara sauce.


Overspreading. If you are afraid that your scones will spread, refrigerate the shaped scones for at least 15 minutes before baking.
If you still find that your dough is spreading too much as it bakes, remove from the oven and press back into shape using a spatula. Then return to the oven to bake. Good luck!
Freezing Baked. Bake scones as directed and cool. Freeze in an airtight bag or container for up to 4 months. To thaw, transfer the scones to the counter for a few hours or overnight in the fridge. Either warm in the microwave or in the oven.
Freezing Unbaked. Once you are done cutting the dough into wedges, freeze on a plate or baking sheet for at least an hour. Then transfer to an airtight bag or container and freeze for up to 4 months. To bake, either bake from frozen, adding a few minutes to the baking time or thaw overnight and bake as normal.
Overnight Instructions. To make these scones the night before, follow the instructions, stopping after you cut the circle of dough into triangles. Cover and refrigerate overnight. When ready to bake, preheat your oven and continue where the instructions left off.


Calories: 342kcal | Carbohydrates: 30g | Protein: 12g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 612mg | Potassium: 273mg | Fiber: 1g | Sugar: 5g | Vitamin A: 439IU | Calcium: 223mg | Iron: 2mg