Baking Through The Book, Love Lies & Lemon Pies

Baking through the Book: Scone Pizza

It’s the Great British Bake Off quarter finals tonight, and I am beyond excited! And in case you were looking for something quick and yummy to munch for your dinner while watching, today’s recipe is absolutely perfect.

Scone pizza was, I think, one of the very first things I ever learned to bake for myself. It’s delicious, endlessly versatile and takes much less time than traditional yeasted pizza doughs. In fact, my five year old daughter made most of this by herself. Now she’s learned to crack eggs, she is unstoppable!

Scone Pizza


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  • 250g plain flour
  • 1tsp salt
  • 2tsp baking powder
  • 50g butter
  • 2 eggs
  • 3tbsp milk
  • Tomato pizza topping
  • Mozzarella
  • Whatever other toppings you fancy!


Preheat the oven to 220°C / fan 200°C / gas mark 7

Mix the flour, salt and baking together in a bowl, then rub in the butter until it resembles breadcrumbs.

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In a separate jug or bowl, lightly beat the eggs with the milk, then stir into the dry ingredients to form a dough.

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Tip the dough out onto a floured surface and shape into a round about 25cm across (or whatever other shape you like – rectangles work well, too)

Place on an oiled non-stick baking tray or pizza stone, then press out again using your hands into a circle (or rectangle) to form your pizza base.

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Spread pizza topping or tomato sauce onto the dough, then add other toppings, ending with the cheese.

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Bake for 15 minutes.

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Eat and enjoy!

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