Save A bold, savory-sweet scone blending tangy dill pickles, spicy buffalo sauce, zesty ranch, and cinnamon-sugar churro flair. Perfect for adventurous snackers seeking something unique for snack, breakfast, or brunch.
I first tried these scones at a game night with friends, and their amazed reactions convinced me to add quirky flavors to my baking. The mix of buffalo and dill pickle with crunchy churro topping gets people talking.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 1/4 cup (50 g)
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Kosher salt: 1/2 tsp
- Ground cinnamon: 1 tsp
- Cold unsalted butter, cubed: 1/2 cup (120 ml)
- Buttermilk, cold: 2/3 cup (160 ml)
- Egg: 1 large
- Buffalo sauce: 2 tbsp
- Ranch dressing: 1 tbsp
- Finely chopped dill pickles (well-drained): 1/3 cup (60 g)
- Pickle brine: 1 tsp
- Melted unsalted butter: 2 tbsp
- Granulated sugar (for churro topping): 1/4 cup (50 g)
- Ground cinnamon (for churro topping): 1 tsp
- Fresh dill, chopped (optional garnish): 2 tbsp
- Crumbled blue cheese (optional garnish): 2 tbsp
Instructions
- Prep Oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Combine Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Add Butter:
- Cut in the cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
- Mix Wet Ingredients:
- In another bowl, whisk together buttermilk, egg, buffalo sauce, ranch dressing, and pickle brine.
- Combine Mixtures:
- Pour wet ingredients over dry and add chopped pickles. Gently mix until just combined.
- Form and Cut Dough:
- Turn dough onto a floured surface. Pat into a 1-inch thick circle. Cut into 8 wedges and transfer to prepared baking sheet.
- Bake:
- Bake 20-22 minutes, until golden brown.
- Churro Topping:
- While warm, brush tops with melted butter, then sprinkle with cinnamon-sugar mixture.
- Garnish & Serve:
- If desired, garnish with fresh dill and crumbled blue cheese. Serve warm.
Save My kids love helping brush the churro topping and sneaking tiny bites of blue cheese. These scones always spark laughter at family brunch!
Required Tools
Mixing bowls, whisk, pastry cutter or fork, baking sheet, parchment paper, pastry brush, knife
Allergen Information
Contains: Wheat (gluten), egg, milk (butter, buttermilk, ranch, blue cheese). Check ranch and buffalo sauces for allergen content if using store-bought.
Nutritional Information (per serving)
Calories: 255, Total Fat: 13 g, Carbohydrates: 30 g, Protein: 5 g
Save Try these scones the next time you want a conversation starter at brunch or a unique treat for a snack break.
Cooking Guide
- → How spicy are these scones?
They have a mild kick from buffalo sauce. For more heat, add cayenne or extra buffalo sauce to taste.
- → Can I make these scones gluten-free?
Swap the all-purpose flour for a gluten-free blend. Texture may vary, but flavor will remain bold.
- → What if I don’t have buttermilk?
You can use Greek yogurt or mix milk with a little lemon juice as a substitute for buttermilk.
- → Are dill pickles essential for this dish?
Dill pickles add tangy flavor and texture. Substitute with your preferred pickled vegetables if needed.
- → Can blue cheese be omitted or replaced?
Blue cheese is optional and can be replaced with feta, cheddar, or simply left out for a milder finish.
- → How should these scones be stored?
Keep in an airtight container at room temperature for 1 day, or refrigerate up to 4 days and warm before serving.