Pin A bold, savory-sweet scone blending tangy dill pickles, spicy buffalo sauce, zesty ranch, and cinnamon-sugar churro flair—perfect for adventurous snackers.
I first made these scones for a weekend brunch after craving something savory with a twist. The combination surprised everyone in the best way—each bite is bold, tangy, and sweet.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 1/4 cup (50 g), plus 1/4 cup (50 g) for churro topping
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Kosher salt: 1/2 tsp
- Ground cinnamon: 1 tsp, plus 1 tsp for churro topping
- Unsalted butter: 1/2 cup (120 ml), cold and cubed, plus 2 tbsp melted for topping
- Buttermilk: 2/3 cup (160 ml), cold
- Large egg: 1
- Buffalo sauce: 2 tbsp
- Ranch dressing: 1 tbsp
- Dill pickles: 1/3 cup (60 g), finely chopped and well-drained
- Pickle brine: 1 tsp
- Fresh dill (optional): 2 tbsp, chopped
- Blue cheese (optional): 2 tbsp, crumbled
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.
- Cut In Butter:
- Cut in the cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
- Mix Wet Ingredients:
- In a separate bowl, whisk together buttermilk, egg, buffalo sauce, ranch dressing, and pickle brine.
- Combine Mixtures:
- Pour wet ingredients over dry, add chopped pickles, and gently mix until just combined.
- Shape Dough:
- Turn dough onto floured surface and pat into a 1-inch thick circle.
- Cut and Bake:
- Cut into 8 wedges. Transfer to baking sheet and bake 20–22 minutes until golden brown.
- Churro Topping:
- While warm, brush tops with melted butter, sprinkle with cinnamon-sugar mixture.
- Optional Garnish:
- If desired, garnish with fresh dill and crumbled blue cheese. Serve warm.
Pin 
Sharing these with my siblings made our brunch full of laughter and mystery guesses about the ingredients. The sweet crunch and spicy kick started a new family favorite.
Notes
For extra heat, add a pinch of cayenne to the dough. Try swapping in Greek yogurt for buttermilk if needed. Serve with ranch or buffalo sauce for dipping.
Required Tools
You'll need mixing bowls, a whisk, pastry cutter (or fork), baking sheet, parchment paper, pastry brush, and a sharp knife.
Nutritional Information
Per serving: 255 calories, 13 g total fat, 30 g carbohydrates, 5 g protein.
Pin Bake these scones when you want a fun treat that's anything but boring. Serve piping hot and watch them disappear!
Recipe Questions & Answers
- → Can I use fresh dill pickles, or are jarred pickles best?
Both fresh and jarred dill pickles work well—just ensure they are finely chopped and well-drained.
- → Is it possible to make these scones spicier?
Add a pinch of cayenne or extra buffalo sauce to boost heat without sacrificing texture.
- → What’s the secret to tender, flaky scones?
Cold butter and gentle mixing are key—don't overwork the dough to preserve flakiness.
- → Can these scones be made ahead?
Yes, prepare and freeze unbaked wedges. Bake straight from frozen, adding 2-3 minutes to baking time.
- → Are any substitutions possible for buttermilk?
Greek yogurt thinned with milk makes a great substitute if you’re out of buttermilk.
- → How do I serve these for maximum flavor?
Serve warm, optionally garnished with dill or blue cheese. Try with extra ranch or buffalo sauce for dipping.