You read that right. Kids will adore these easy to make pizza scones. I found the idea for this in a parenting magazine when the kiddo was little. When I first starting making these I tweaked the original recipe oblige my kid that has an aversion to processed meats and tomatoes. These days I have adjusted it to work with my need to be dairy & nut free.
These assemble quickly, and you can totally adjust to add other toppings like cut up pepperoni, bell pepper, black olives, or onion. Feel free to adjust to match how your family eats. These are completely kid friendly for both dinner and school lunches.
EASY TO MAKE PIZZA SCONES
2 cups flour
½ cup fine corn meal/semolina flour
1 tbsp baking powder
1 tsp dried basil
1/2 tsp dried oregano
pinch salt
1 tsp garlic powder
1 stick cold non-dairy margarine, cut into pieces for blending
½ cup sun-dried tomatoes, I did a long chop
1 cup shredded dairy free cheese
2 large eggs
¾ cup plain soy milk
Instructions
- Pre-heat oven to 375′ (make sure you double check – I accidentally cooked mine at 350′ and thought to myself “this would have been better at 375” duhhh)
- Spray cookie sheet with non-stick spray
- Mix flour, herbs, corn meal
- Cut in dairy-free margarine with a pastry blender – It should look like coarse large crumbs when you’re done
- Place tomato slices in a bowl and cover with boiling water for 30 seconds
- Drain water and add tomatoes to flour mixture, then add dairy free cheese
- Mix eggs and soy milk together – then add to flour mixture
- Stir it all together until it turns into a sticky dough
- Turn out onto a lightly floured cutting board
- Kneed dough a few times until it sticks together
- Form dough into a round disk, then slice into sections – I was able to slice mine into 12 slices
- Bake for 15-20 minutes or until golden brown
- Serve warm or at room temperature
Kids Will Adore These Easy to Make Pizza Scones
Ingredients
- 2 cups flour
- ½ cup fine corn meal/semolina flour
- 1 tbsp baking powder
- 1 tsp dried basil
- 1/2 tsp dried oregano
- pinch salt
- 1 tsp garlic powder
- 1 stick cold non-dairy margarine cut into pieces for blending
- ½ cup sun-dried tomatoes I did a long chop
- 1 cup shredded dairy free cheese
- 2 large eggs
- ¾ cup plain soy milk
Instructions
- Pre-heat oven to 375' (make sure you double check - I accidentally cooked mine at 350' and thought to myself "this would have been better at 375" duhhh)
- Spray cookie sheet with non-stick spray
- Mix flour, herbs, corn meal
- Cut in dairy-free margarine with a pastry blender - It should look like coarse large crumbs when you're done
- Place tomato slices in a bowl and cover with boiling water for 30 seconds
- Drain water and add tomatoes to flour mixture, then add dairy free cheese
- Mix eggs and soy milk together - then add to flour mixture
- Stir it all together until it turns into a sticky dough
- Turn out onto a lightly floured cutting board
- Kneed dough a few times until it sticks together
- Form dough into a round disk, then slice into sections - I was able to slice mine into 12 slices
- Bake for 15-20 minutes or until golden brown
- Serve warm or at room temperature
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