Tender savory scones with pickles, ranch seasoning, cheddar, and spicy jalapeño for a zesty bite.
# Ingredient List:
→ 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
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Whisk flour, granulated sugar, ranch seasoning mix, baking powder, baking soda, kosher salt, and cayenne pepper in a large mixing bowl.
03 - Add cold unsalted butter and use a pastry cutter or fingertips to blend until mixture forms coarse crumbs.
04 - Whisk eggs, buttermilk, and dill pickle brine in a separate bowl until uniform.
05 - Add wet mixture to dry ingredients and stir gently just until combined; do not overmix.
06 - Fold in chopped dill pickles, fresh dill, shredded cheddar cheese, and jalapeño if using.
07 - Turn dough onto a lightly floured surface, pat into a 7-inch round about 1 inch thick, and cut into 8 wedges.
08 - Place wedges on the parchment-lined baking sheet, brush tops with melted butter, and optionally sprinkle with dried dill.
09 - Bake for 16 to 18 minutes until golden brown. Let cool slightly before serving.
