Save A bold and savory twist on classic scones, these fluffy treats combine the tang of dill pickles, the zest of ranch seasoning, and a spicy kick, making them perfect for adventurous snackers or as an unexpected party appetizer.
I first baked these Spicy Dill Pickle Ranch Cookie Scones for a friend’s game night, and everyone was blown away by the unique flavor combination. Watching folks try them for the first time is always a joy and sparks plenty of conversation about ingredients!
Ingredients
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 2 tbsp
- Ranch seasoning mix: 1 tbsp
- Baking powder: 1 ½ tsp
- Baking soda: ½ tsp
- Kosher salt: ½ tsp
- Cayenne pepper: ¼ tsp (adjust for heat)
- Cold unsalted butter: ½ cup (113 g), cubed
- Eggs: 2 large
- Buttermilk: ½ cup (120 ml)
- Dill pickle brine: ¼ cup (60 ml)
- Chopped dill pickles: ⅓ cup (60 g), patted dry
- Fresh dill: 2 tbsp, chopped
- Shredded sharp cheddar cheese: ½ cup (60 g)
- Jalapeño: 1 small, seeded and finely diced (optional for extra spice)
- Melted butter: 1 tbsp
- Dried dill: 1 tsp (optional)
Instructions
- Prep Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together flour, sugar, ranch seasoning, baking powder, baking soda, salt, and cayenne pepper.
- Add Butter:
- Add cold cubed butter. Cut in with a pastry cutter or rub with fingers until the mixture resembles coarse crumbs.
- Mix Wet Ingredients:
- In a separate bowl, whisk together eggs, buttermilk, and pickle brine.
- Combine:
- Add the wet mixture to the dry ingredients. Stir gently until just combined. Do not overmix.
- Fold in Add-Ins:
- Fold in chopped pickles, fresh dill, cheddar cheese, and jalapeño (if using).
- Shape Scones:
- Turn dough onto a lightly floured surface. Pat into a 7-inch (18 cm) round, about 1 inch (2.5 cm) thick.
- Cut and Arrange:
- Cut into 8 wedges and transfer to the prepared baking sheet.
- Add Topping:
- Brush tops with melted butter and sprinkle with dried dill if desired.
- Bake:
- Bake for 16–18 minutes or until golden brown. Cool slightly before serving.
Save My family requests these scones for every casual party now, and we love sharing them with friends who appreciate adventurous flavors. They have even become a favorite for weekend brunches!
Required Tools
Mixing bowls, whisk, pastry cutter or fork, baking sheet, parchment paper, sharp knife
Nutritional Information
Calories per serving: 270, Total Fat: 15 g, Carbohydrates: 27 g, Protein: 7 g
Notes
For a milder scone, omit the jalapeño and reduce cayenne. Serve warm with ranch dip or cream cheese. Substitute cheddar with Monterey Jack or pepper jack for variation.
Save Make these scones ahead and freeze for easy party prep. Enjoy them freshly baked for bold savory flavor every time!
Recipe FAQ
- → Can I adjust the spice level?
Absolutely! Increase or reduce the amount of cayenne and jalapeño to suit your heat preference.
- → What cheese works best for these scones?
Sharp cheddar provides a bold flavor, but Monterey Jack or pepper jack are great alternatives for variety.
- → How do I store the scones?
Cool fully, then store in an airtight container at room temperature for up to two days. For longer freshness, refrigerate.
- → Can I make them dairy-free?
Try non-dairy butter and cheese substitutes. Use plant-based milk with a splash of lemon juice in place of buttermilk.
- → What is the serving size?
The yield is eight scones, perfect for snacks or sharing at gatherings.
- → Are these vegetarian?
Yes, all ingredients are vegetarian-friendly. Confirm ranch seasoning is free of animal additives.