Save Fluffy, savory scones with tangy dill pickles and a touch of honey, perfect for brunch or as a unique snack.
I first made these scones for a weekend brunch with friends and they were gone in minutes. The aroma of fresh baked biscuits mixed with dill and honey always reminds me of cozy mornings at home.
Ingredients
- All-purpose flour: 2 cups (250 g), standard for scones
- Baking powder: 1 tbsp for lift
- Baking soda: 1/2 tsp for tenderness
- Fine sea salt: 1/2 tsp, enhances flavor
- Cold unsalted butter: 1/3 cup (80 ml), cubed for flaky layers
- Buttermilk: 1/2 cup (120 ml), cold
- Honey: 2 tbsp, for touch of sweetness
- Egg: 1 large
- Dill pickles: 1/2 cup (80 g), finely chopped and drained
- Pickle brine: 2 tbsp
- Fresh dill: 2 tbsp, chopped (plus extra for garnish if desired)
- Melted butter: 1 tbsp, for brushing
- Flaky sea salt: optional, for topping
Instructions
- Prep:
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
- Mix dry ingredients:
- In large bowl, whisk together flour, baking powder, baking soda, and fine sea salt.
- Cut in butter:
- Add cold butter cubes and cut in using pastry blender or fingers until mixture looks like coarse crumbs.
- Mix wet ingredients:
- In separate bowl, whisk together buttermilk, honey, egg, pickle brine, and chopped fresh dill.
- Combine and fold in add-ins:
- Stir wet ingredients into dry just until starting to combine. Fold in chopped pickles and extra dill. Avoid overmixing.
- Shape and cut:
- Turn dough onto lightly floured surface. Pat into 1-inch-thick circle. Cut into 8 wedges and place on prepared baking sheet.
- Topping:
- Brush scones with melted butter. Sprinkle flaky sea salt and extra dill if desired.
- Bake:
- Bake 16–18 minutes, until golden brown.
- Serve:
- Cool slightly, then serve warm.
Save My family always requests these scones whenever we gather for a holiday breakfast or afternoon snack. The unique dill and honey flavors bring everyone together at the kitchen table.
Required Tools
Mixing bowls, pastry blender or fork, baking sheet, parchment paper, knife or dough cutter, pastry brush.
Nutritional Information
Per scone: 225 calories, 9 g fat, 30 g carbohydrates, 4 g protein.
Allergen Information
Contains wheat (gluten), egg, and dairy (milk, butter). Check pickle labels for additives if sensitive.
Save Serve these scones warm with whipped cream cheese or alongside your favorite soup. They'll add a surprising twist to any meal!
Recipe FAQ
- → Can I substitute Greek yogurt for buttermilk?
Yes, Greek yogurt creates a similar tang and moisture, making it a great alternative to buttermilk in these scones.
- → How do I avoid tough scones?
Gently mix the dough and avoid overworking; handle it lightly for a tender, flaky result.
- → What pairs well with these scones?
Serve warm with whipped cream cheese, alongside soup, or as part of a brunch spread.
- → Can I add cheese to the dough?
Yes, folding in shredded cheddar cheese adds extra richness and flavor to the savory scones.
- → Are these suitable for vegetarians?
Yes, these scones use only vegetarian-friendly ingredients.
- → What allergens should I be aware of?
Ingredients include wheat, egg, and dairy. Check pickle labels for any additives if sensitive.