Save Fluffy, savory scones with tangy dill pickles and a touch of honey make this a memorable treat that shines at brunch or as a unique snack option. Each bite features a play between sweet and tart flavors that’s irresistible for pickle fans and biscuit lovers alike.
I tried these on a rainy Sunday after spotting pickle brine left from another recipe. Mixing it into the scone dough brought a surprising brightness and pairing it with honey created a savory & sweet biscuit that friends raved about.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tbsp
- Baking soda: 1/2 tsp
- Fine sea salt: 1/2 tsp
- Cold unsalted butter: 1/3 cup (80 ml), cubed
- Buttermilk: 1/2 cup (120 ml), cold
- Honey: 2 tbsp
- Large egg: 1
- Dill pickles: 1/2 cup (80 g), finely chopped and drained
- Pickle brine: 2 tbsp
- Fresh dill: 2 tbsp, chopped (plus extra for garnish, optional)
- Melted butter: 1 tbsp (for topping)
- Flaky sea salt: optional, for topping
Instructions
- Prep the oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Combine dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in butter:
- Add cold butter cubes and cut in with a pastry blender or fingers until the mixture looks like coarse crumbs.
- Mix wet ingredients:
- In another bowl, whisk buttermilk, honey, egg, pickle brine, and dill.
- Make the dough:
- Add wet ingredients to dry, stir just until starting to combine. Fold in chopped pickles and extra dill. Don’t overmix.
- Shape and cut:
- Turn dough onto lightly floured surface. Pat gently to 1-inch thick. Cut into 8 wedges and arrange on baking sheet.
- Add toppings:
- Brush scones with melted butter. Sprinkle with flaky sea salt and a bit more dill, if desired.
- Bake:
- Bake for 16–18 minutes until golden brown.
- Serve:
- Cool slightly and serve while warm.
Save These were a huge hit with my family: we topped them with whipped cream cheese and enjoyed them with tomato soup during a casual weekend lunch. No one guessed dill pickles were the secret ingredient until I told them!
Required Tools
Mixing bowls, pastry blender or fork, baking sheet, parchment paper, knife or dough cutter, pastry brush
Allergen Information
Contains wheat (gluten), egg, and dairy (milk, butter). Check pickle labels for additives if sensitive.
Nutritional Information
Per scone: 225 calories, 9 g total fat, 30 g carbohydrates, 4 g protein
Save Serve these warm for best texture and flavor. Leftovers keep well for a day in an airtight container.
Recipe FAQ
- → How can I make the scones extra fluffy?
Use cold butter and buttermilk, and handle the dough gently to avoid overmixing. This helps keep them light.
- → Can I substitute Greek yogurt for buttermilk?
Yes, Greek yogurt works as an alternative, providing similar moisture and tang to the scones.
- → What can I serve these scones with?
They pair well with whipped cream cheese, soups, or as a tasty addition to a brunch spread.
- → Are these suitable for vegetarians?
Yes, the scones use vegetarian-friendly ingredients and contain no meat or fish products.
- → Can I add cheese to the dough?
Shredded cheddar cheese is a great addition for extra flavor; stir in about half a cup before baking.