A bold scone fusing pickle tang, buffalo kick, and churro sweetness, perfect 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 chopped fresh dill
18 - 2 tablespoons crumbled blue cheese
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until uniformly blended.
03 - Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
04 - Whisk buttermilk, egg, buffalo sauce, ranch dressing, and pickle brine in a separate bowl.
05 - Pour the wet mixture over the dry ingredients; add chopped dill pickles. Gently fold until just combined, taking care not to overmix.
06 - Turn the dough onto a floured surface and pat into a 1-inch thick circle.
07 - Slice the dough into 8 wedges and transfer to the prepared baking sheet.
08 - Bake for 20 to 22 minutes until golden brown.
09 - Remove scones and, while warm, brush tops with melted butter. Sprinkle each with cinnamon-sugar mixture.
10 - Garnish with fresh dill and crumbled blue cheese, if desired. Serve warm.
