Save Fluffy, savory scones inspired by classic Buffalo wings and soft pretzels, featuring a spicy kick, tangy blue cheese, and a chewy pretzel-style crust.
I first made these for a game night and they were gone before halftime. The tang of blue cheese with the Buffalo sauce and pretzel wash always gets rave reviews from friends who love bold, savory bakes.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Kosher salt: 1/2 tsp
- Smoked paprika: 1/2 tsp
- Garlic powder: 1/2 tsp
- Cayenne pepper: 1/4 tsp
- Cold unsalted butter: 1/3 cup (75 g), cut into small cubes
- Cold buttermilk: 3/4 cup (180 ml)
- Egg: 1 large
- Hot sauce: 1/3 cup (75 ml), such as Franks RedHot
- Melted unsalted butter: 2 tbsp
- Crumbled blue cheese: 1/2 cup (60 g)
- Chopped scallions: 1/4 cup (25 g)
- Water: 2 cups (480 ml)
- Baking soda (for wash): 2 tbsp
- Flaky sea salt: For sprinkling
Instructions
- Prep oven and baking sheet:
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Combine dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, smoked paprika, garlic powder, and cayenne.
- Cut in butter:
- Use pastry blender or fingertips to work in cold butter until mixture resembles coarse crumbs.
- Add wet ingredients:
- In separate bowl, whisk buttermilk and egg. Add to dry mixture and stir just until a shaggy dough forms.
- Mix Buffalo flavors:
- Gently fold in hot sauce, melted butter, blue cheese, and scallions. Do not overmix dough.
- Shape and cut:
- Turn dough onto lightly floured surface and pat into 1-inch-thick circle. Cut into 8 wedges.
- Prepare pretzel wash:
- Bring water and baking soda to a simmer in small saucepan. Use slotted spatula to briefly dip each scone in solution, then transfer to baking sheet.
- Top scones:
- Sprinkle each wedge with flaky sea salt.
- Bake:
- Bake 16 to 18 minutes, until golden brown and cooked through.
- Cool and serve:
- Cool on wire rack 10 minutes before serving.
Save My family loves when we make these for gatherings. They always become a conversation starter and pair perfectly with sports night snacks.
Required Tools
Mixing bowls, pastry blender or fork, whisk, baking sheet, parchment paper, saucepan, slotted spatula, knife or bench scraper.
Allergen Information
Contains: Wheat (gluten), eggs, milk (butter, buttermilk, blue cheese). May contain: Sulfites (hot sauce). Review ingredient labels for allergies.
Nutritional Information
Per scone: 245 calories, 13 g fat, 25 g carbohydrates, 6 g protein.
Save Enjoy these scones straight from the oven for maximum flavor and texture. Their spicy, tangy bite is always irresistible for gatherings.
Recipe FAQ
- → How do I achieve the chewy pretzel-style crust?
Briefly dip each scone wedge in a simmering baking soda solution before baking. This step gives the crust its signature pretzel-like chew and golden brown color.
- → Can I use a cheese other than blue cheese?
Yes, substitute blue cheese with feta for a milder taste, or omit it for a cheese-free version if preferred.
- → Is it possible to make these scones spicier?
Increase cayenne pepper or drizzle extra hot sauce before serving for more heat. Adjust to suit your palate.
- → Are these scones vegetarian-friendly?
Yes, all ingredients, including dairy and eggs, are suitable for a vegetarian diet. Check labels if sensitive to additives in hot sauce.
- → What are the best serving suggestions?
Serve warm with ranch or blue cheese dressing for dipping, or enjoy them alone as a savory snack or appetizer.
- → Can I freeze leftovers?
Yes, cool scones completely, wrap tightly, and freeze up to one month. Reheat in a moderate oven for best texture.