Fluffy, tangy scones with buffalo sauce, ranch, chili spices, and garlic; perfect for snacking or gatherings.
# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon chili flakes
→ Wet Ingredients
09 - 1/2 cup cold unsalted butter, cubed
10 - 3/4 cup buttermilk, plus extra for brushing
11 - 1 large egg
→ Flavor Boosters
12 - 1/4 cup buffalo sauce
13 - 1/4 cup prepared ranch dressing
14 - 2 tablespoons chopped chives or green onions
15 - 2 tablespoons chopped fresh parsley
16 - 2 cloves garlic, finely minced or roasted
→ Cheese (Optional)
17 - 1/2 cup shredded sharp cheddar cheese
# Method:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, garlic powder, onion powder, salt, smoked paprika, and chili flakes.
03 - Add cold, cubed unsalted butter to the bowl and cut in with a pastry cutter or fork until the mixture forms coarse crumbs.
04 - In a separate bowl, whisk together buttermilk, egg, buffalo sauce, ranch dressing, chopped chives or green onions, parsley, and finely minced or roasted garlic until fully integrated.
05 - Pour the wet mixture into the dry ingredients and gently fold to combine. If using, incorporate shredded sharp cheddar cheese. Avoid overmixing.
06 - Transfer the dough to a lightly floured surface. Pat into a disk about 1 inch thick.
07 - Cut dough into 8 wedges or use a biscuit cutter for rounds. Arrange portions on the prepared baking sheet.
08 - Brush the surface of each scone with a little extra buttermilk.
09 - Bake for 18–22 minutes, or until golden brown and cooked through.
10 - Cool slightly before serving. Present warm, optionally accompanied by additional ranch or buffalo sauce.
