Please fave and comment on the original submission:
click here for Pepperoni Pizza Savoury Scones
click here for Mushroom Gorgonzola Savoury Scones
click here for Pineapple Basil Scones


Grand georgous gourmet sensational scones from the kitchens of  jacq

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Every once in a while, when I can manage a decent photo, I will be uploading a scone or cookie recipe from the stock I throw together at work.

Pepperoni Pizza Savory Scone

Ingredients
- 1 1/2lb Unbleached Wheat Flour
- 1/2lb Unsalted Butter
- 1 Tablespoon Baking Soda
- 1 Tablespoon Sea Salt
- 1 Cup Half and Half
- 1/2 Cup Pasteurized Egg (or 2 to 3 Eggs)
- 1/2lb Pepperoni
- 1/2lb Mozzarella (shredded)
- 1/4lb Green Peppers (diced)

Instructions
- Combine Wheat Flour, Baking Powder, and Sea Salt in mixer.
- Cut very cold or frozen Unsalted Butter into small pieces. Add to mixer and process until mealy.
- Measure out Pepperoni, shredded Mozzarella, and diced Green Peppers. Add to Dry Mix. This is also a good time to make sure the dry mix has no hard clumps (as happens with the pre-made mixes)
- Make a well in the Dry Mix.
- Whisk Pasteurized Egg and Half and Half together until frothy.
- Pour into well and begin mixing by folding the dough in on itself.
- Take the dough out of bowl (make sure to sprinkle your surface with more of the Wheat Flour, this will act as a lubricant for your sticky mixture), and use both hands to create a thick round.
- Cut the round into eight, equal sized triangles.
- Place on a sheet pan with liner and bake at 325'F for 20 minutes. After the first 20, rotate the pan in oven and bake for another 10 minutes.
- Take the scones out of the oven and, using a sauce brush, spread the top with your favorite pizza sauce.
- Sprinkle additional shredded Mozzarella on top.
- Place the scones back in the oven for a final 10 minutes.

Yield is eight scones. Double, triple, or quadruple the recipe as needed. I should also mention that we use all or mostly organic ingredients at work. This is optional, but recommended.

Enjoy!


******************************

Every once in a while, when I can manage a decent photo, I will be uploading a scone or cookie recipe from the stock I throw together at work.

Mushroom Gorgonzola Savory Scones

Ingredients
- 1 1/2lb Unbleached Wheat Flour
- 1/2lb Unsalted Butter
- 1 Tablespoon Baking Soda
- 1 Tablespoon Sea Salt
- 1 Cup Whole Milk
- 1/2 Cup Pasteurized Egg (or 2 to 3 Eggs)
- 1 Cup Crimini Mushrooms
- 1/2lb Gorgonzola
- 1/4 Cup Sage

Instructions
- Combine Wheat Flour, Baking Powder, Sage, and Sea Salt in mixer.
- Cut very cold or frozen Unsalted Butter into small pieces. Add to mixer and process until mealy.
- Measure out Mushrooms and Gorgonzola. Add to Dry Mix. This is also a good time to make sure the dry mix has no hard clumps (as happens with the pre-made mixes)
- Make a well in the Dry Mix.
- Whisk Pasteurized Egg and Whole Milk together until frothy.
- Pour into well and begin mixing by folding the dough in on itself.
- Take the dough out of bowl (make sure to sprinkle your surface with more of the Wheat Flour, this will act as a lubricant for your sticky mixture), and use both hands to create a thick round.
- Cut the round into eight, equal sized triangles.
- Place on a sheet pan with liner and bake at 325'F for 20 minutes. After the first 20, rotate the pan in oven and bake for another 20 minutes.

Yield is eight scones. Double, triple, or quadruple the recipe as needed. I should also mention that we use all or mostly organic ingredients at work. This is optional, but recommended.

Enjoy!

******************************

Every once in a while, when I can manage a decent photo, I will be uploading a scone recipe from the stock I throw together at work.

Heavenly Pineapple Basil Scones

Ingredients
- 1 1/2lb Unbleached Wheat Flour
- 1/2lb Unsalted Butter
- 1 Tablespoon Cane Sugar
- 1 Tablespoon Baking Powder
- 1 Cup Half and Half
- 1/2 Cup Pasteurized Egg (or 2 to 3 Eggs)
- 1/4lb Pineapple (shredded or diced)
- 1/8 Cup Basil (chopped fresh)

Instructions
- Combine Wheat Flour, Baking Powder, and Sugar in mixer.
- Cut very cold or frozen Unsalted Butter into small pieces. Add to mixer and process until mealy.
- Measure out Pineapple and Basil. Add to Dry Mix. This is also a good time to make sure the dry mix has no hard clumps (as happens with the pre-made mixes)
- Make a well in the Dry Mix.
- Whisk Pasteurized Egg and Half and Half together until frothy.
- Pour into well and begin mixing by folding the dough in on itself.
- Take the dough out of bowl (make sure to sprinkle your surface with more of the Wheat Flour, this will act as a lubricant for your sticky mixture), and use both hands to create a thick round.
- Cut the round into eight, equal sized triangles.
- Place on a sheet pan with liner and bake at 325'F for 20 minutes. After the first 20, rotate the pan in oven and bake for another 20 minutes.

Yield is eight scones. Double, triple, or quadruple the recipe as needed. I should also mention that we use all or mostly organic ingredients at work. This is optional, but recommended.

Enjoy!

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Allergy warning – recipe contains dairy & egg products