Pizza Scones

Directions

1. Line a baking sheet with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, cane sugar, baking powder, oregano, and sea salt. Mix for a couple rotations to combine the dry ingredients.
3. Reserve at least 18 pepperoni slices for the tops of the scones and set aside. This is about 3 per scone, it’s hard to fit more than 3 per scone when they are raw, but they expand when baked.
4. Cut the remaining pepperoni in quarters, set aside.
5. Divide the mozzarella into 1/2 cup and 1/4 cup, set aside.
6. Add 1/4 cup of the mozzarella and the chopped pepperoni into the bowl with the flour. Next, add the heavy whipping cream and egg. Don’t mix yet.
7. Using a large box grater, grate the cold butter. Add the butter into the bowl with the flour and mix on low until combined. I find it’s easier to finish it off with your hands, either inside the bowl or on the baking sheet. Mix or knead until there are no dry bits of flour.
8. Form the dough into a round disk that is about 7-inches in diameter. Place on the prepared baking sheet.
9. Using a sharp knife, cut the disk into 6 slices, like a pizza. Separate the slices on the baking sheet. Refrigerate the baking sheet for at least 30 minutes.
10. Preheat the oven to 400°F.
11. Transfer the baking sheet from the fridge to the oven. Bake for 10 minutes, then add on the reserved 1/2 cup of mozzarella cheese and the whole pepperoni slices. Return to the oven and bake for 15 to 18 more minutes or until the cheese is golden brown.
12. Store in the fridge for up to 3 days.