Pin A bold, savory twist on classic pumpkin scones, featuring warming chai spices, tangy ranch notes, and a hint of Buffalo spice for an unforgettable, flavorful treat.
I first made these scones on a rainy autumn morning and the vibrant flavors made them an instant hit with my friends. The unusual combination adds excitement to every bite.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Light brown sugar: 1/3 cup (65 g)
- Baking powder: 1 tbsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Chai spice blend (cinnamon, ginger, cardamom, cloves, allspice): 1 tsp
- Garlic powder: 1/2 tsp
- Onion powder: 1/2 tsp
- Dried dill: 1/2 tsp
- Ranch seasoning mix: 1/2 tsp for dough, 1 tbsp for topping
- Cayenne pepper or Buffalo seasoning: 1/4 tsp
- Canned pumpkin puree: 1/2 cup (120 g)
- Buttermilk: 1/2 cup (120 ml)
- Large egg: 1
- Unsalted butter, cold and cubed: 1/4 cup (60 g)
- Hot sauce (preferably Buffalo-style): 1 tbsp
- Melted butter (for topping): 2 tbsp
- Finely chopped chives (optional for topping): 1 tbsp
Instructions
- Prep:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, chai spice, garlic powder, onion powder, dried dill, ranch seasoning, and cayenne/Buffalo seasoning.
- Cut in Butter:
- Add cold, cubed butter to dry mixture. Cut in with a pastry cutter or fingertips until mixture resembles coarse crumbs.
- Mix Wet Ingredients:
- In another bowl, mix pumpkin puree, buttermilk, egg, and hot sauce until smooth.
- Combine:
- Pour wet mix into dry ingredients. Stir gently until just combined.
- Shape Scones:
- Turn dough onto lightly floured surface. Pat into a 1-inch (2.5 cm) thick round.
- Cut and Arrange:
- Cut into 8 wedges, place spaced apart on baking sheet.
- Topping:
- Brush tops with melted butter, sprinkle ranch seasoning and chives if using.
- Bake:
- Bake for 18–20 minutes until golden and a toothpick comes out clean.
- Cool and Serve:
- Cool slightly before serving. Enjoy warm or at room temperature.
Pin My kids love helping brush on the melted butter and sprinkling fresh chives before baking. It's a recipe we return to every autumn for cozy afternoons.
Required Tools
Mixing bowls, whisk, pastry cutter or fork, baking sheet, parchment paper, pastry brush, knife
Allergen Information
Contains wheat (gluten), eggs, milk (dairy, in butter and buttermilk). Check ranch and hot sauce labels for possible traces.
Nutritional Information (per scone)
Calories: 235 Protein: 4g Carbohydrates: 34g Total Fat: 9g
Pin Enjoy these scones fresh from the oven with a dash of hot sauce for bold flavor. They pair perfectly with coffee and autumn weather.
Recipe FAQ
- → What makes these scones uniquely savory?
They combine chai spice, ranch seasoning, and Buffalo-style heat, resulting in layers of complex, bold flavors.
- → Can I substitute buttermilk with something else?
Greek yogurt is a tangy, thick alternative that works well for texture and flavor in the dough.
- → Are these suitable for vegetarians?
Yes, all ingredients are vegetarian. Just ensure your ranch seasoning is free from meat-derived additives.
- → How spicy are these?
The scones have mild heat, but you can add more hot sauce or Buffalo seasoning to suit your taste.
- → Can scones be made ahead?
Yes, they can be baked and stored for 1–2 days. Reheat gently to restore softness before serving.
- → What toppings pair well?
Extra Buffalo sauce, blue cheese crumbles, and chopped chives complement these savory flavors perfectly.
- → Is there a gluten-free option?
Try using a gluten-free flour blend, though texture and rise may differ from traditional wheat flour.