Tangy pickles, buffalo spice, ranch, and churro-sugar blend in a bold, savory-sweet scone for adventurous snackers.
# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon kosher salt
06 - 1 teaspoon ground cinnamon
→ Wet Ingredients
07 - 1/2 cup cold unsalted butter, cubed
08 - 2/3 cup cold buttermilk
09 - 1 large egg
10 - 2 tablespoons buffalo sauce
11 - 1 tablespoon ranch dressing
12 - 1/3 cup finely chopped dill pickles, well-drained
13 - 1 teaspoon pickle brine
→ Churro Topping
14 - 2 tablespoons melted unsalted butter
15 - 1/4 cup granulated sugar
16 - 1 teaspoon ground cinnamon
→ Optional Garnish
17 - 2 tablespoons fresh dill, chopped
18 - 2 tablespoons crumbled blue cheese
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk flour, sugar, baking powder, baking soda, kosher salt, and cinnamon until evenly distributed.
03 - Cut cold unsalted butter into the dry mixture using a pastry cutter or fork until the mixture forms coarse crumbs.
04 - In a separate bowl, whisk buttermilk, egg, buffalo sauce, ranch dressing, and pickle brine together until smooth.
05 - Pour wet mixture over dry ingredients. Add finely chopped dill pickles and gently fold until just combined without overmixing.
06 - Transfer dough onto a lightly floured surface. Pat into a 1-inch thick circle for even scone portions.
07 - Cut dough circle into 8 equal wedges. Place each wedge onto the prepared baking sheet.
08 - Bake for 20 to 22 minutes until golden and firm at the edges.
09 - Remove scones from oven. While warm, brush tops with melted butter, then sprinkle generously with cinnamon-sugar mixture.
10 - Optionally, garnish with fresh dill and crumbled blue cheese before serving. Enjoy while warm.
