Lunchbreak: Scone City chef Laurie McNamara makes pizza scones

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Laurie McNamara

Scone City
1632 W. Division
Chicago
www.sconecity.com

Pizza Scone

2 cups flour
3/4 tsp salt
1 Tbs baking powder
1/4 cup basil, fresh, chopped
1 Tbs oregano, fresh chopped
1 cup pepperoni, chopped
1/2 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, shredded
1/2 cup pizza sauce plus additional mozzarella cheese
1 cup cream
1 Tbs tomato paste

Directions:
Combine flour, salt and baking powder in a bowl. Add basil, oregano, pepperoni, mozzarella cheese, and parmesan cheese to flour mixture. Set aside. Whip 1 cup cream and tomato paste to soft peaks. Combine cream and flour mixture. Shape into 8 in. disk. Cut into 8 pieces. Place on parchment lined baking sheet and bake at 400 for 20 minutes or until a toothpick comes out clean. Top with pizza sauce and additional mozzarella cheese. Bake 3 to 4 additional minutes until cheese is melted.