A classic plain scone like this can play many roles. It can be a slightly sweet sidekick with soups or stews, a tasty base for fruit shortcakes or a toothsome snack with tea or coffee. It's also delightful split and spread with jam at a holiday brunch, and the perfect starting point for three tasty variations (see below).
Quick-rising (instant) yeast will have the dough ready in an hour, but you can also make it ahead by letting it rise in the refrigerator for up to 24 hours or until doubled in bulk. You can substitute 250 g fresh mozzarella for the bocconcini: Just drain it, tear it into chunks and pat it dry with a paper towel before adding it to the pizza. To turn the dough easily on the grill, gently grasp the sides with two sets of tongs.
