Fluffy scones with tangy dill pickles, ranch zest, cheddar, and spicy flair for bold, savory enjoyment.
# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon ranch seasoning mix
04 - 1 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon cayenne pepper
→ Wet Ingredients
08 - 1/2 cup cold unsalted butter, cubed
09 - 2 large eggs
10 - 1/2 cup buttermilk
11 - 1/4 cup dill pickle brine
→ Flavor Add-Ins
12 - 1/3 cup chopped dill pickles, patted dry
13 - 2 tablespoons fresh dill, chopped
14 - 1/2 cup shredded sharp cheddar cheese
15 - 1 small jalapeño, seeded and finely diced
→ Topping
16 - 1 tablespoon melted butter
17 - 1 teaspoon dried dill
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, sugar, ranch seasoning, baking powder, baking soda, salt, and cayenne pepper until evenly distributed.
03 - Add cold cubed butter to dry mix. Use a pastry cutter or fork to blend until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together eggs, buttermilk, and dill pickle brine until smooth.
05 - Pour wet mixture over dry ingredients and gently stir until just combined, avoiding overmixing.
06 - Fold in chopped dill pickles, fresh dill, shredded cheddar cheese, and jalapeño if using, mixing only until incorporated.
07 - Transfer dough to a lightly floured surface. Pat into a 7-inch round, about 1 inch thick. Cut into 8 wedges.
08 - Arrange wedges on prepared baking sheet. Brush tops with melted butter and sprinkle with dried dill, if desired.
09 - Bake in preheated oven for 16 to 18 minutes, until scones are golden brown. Cool slightly before serving.
