Yogi Bear™, Boo Boo™, Cindy Bear™ and Ranger Smith™ are excited to have you come visit
them at Yogi on the Lake.
Holiday:
Memorial Day (May 27)
Independence Day (Jul 4)
Labor Day (Sep 2)
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Pizza Scones
from
Family Fun Magazine
Scones aren't just for breakfast or afternoon tea. Our savory recipe features sun-dried tomatoes and mozzarella. And this portable dish, complete with do-ahead and packing tips, makes a great addition to your picnic menu.
Bake Time:
20 minutes
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Yield: 8
Ingredients
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cups
flour
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cup
fine cornmeal
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TBL
baking powder
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tsp
basil
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tsp
oregano
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tsp
salt
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cup
cold butter
((1 stick) cut into small pieces)
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cup
sun-dried tomatoes
(diced)
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cup
mozzarella cheese
(shredded)
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cup
pepperoni
(finely chopped)
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eggs, large
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cup
buttermilk
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Preparation
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Heat the oven to 375 degrees.
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Instructions
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1.
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Coat a baking sheet with cooking spray or line it with parchment paper. In a large bowl, mix the flour, cornmeal, baking powder, basil, oregano, and salt. Cut in the butter with a pastry blender or two knives, until the mixture resembles coarse crumbs.
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2.
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Place the diced sun-dried tomatoes in a medium-size bowl and cover them with boiling water. Let them stand for 30 seconds, then drain the water and stir in the cheese and pepperoni (if using).
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3.
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In a small bowl, whisk together the eggs and the buttermilk, then add them and the tomato mixture to the dry ingredients. Stir until the mixture forms a sticky dough.
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4.
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Turn out the dough onto a lightly floured surface. Gently knead the dough until it holds together, about five times. Divide the dough in half and pat each half into a 1-inch-thick disk. Slice each disk into four wedges.
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5.
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Place the wedges on a lightly greased baking sheet about 1 inch apart. Bake them until golden brown, about 15 to 20 minutes. Serve the scones warm or at room temperature. Makes 8 scones.
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