Savory scones with Buffalo flavors, blue cheese, and chewy crust for an irresistible twist on snacking.
# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon kosher salt
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon cayenne pepper
→ Wet Ingredients
08 - 1/3 cup cold unsalted butter, cut into small cubes
09 - 3/4 cup cold buttermilk
10 - 1 large egg
→ Buffalo Mixture
11 - 1/3 cup hot sauce (such as Frank's RedHot)
12 - 2 tablespoons melted unsalted butter
13 - 1/2 cup crumbled blue cheese
14 - 1/4 cup chopped scallions
→ Pretzel Wash & Topping
15 - 2 cups water
16 - 2 tablespoons baking soda
17 - Flaky sea salt, for sprinkling
# Directions:
01 - Set oven to 425°F and line a baking sheet with parchment paper.
02 - Combine flour, baking powder, baking soda, kosher salt, smoked paprika, garlic powder, and cayenne in a large mixing bowl. Whisk until evenly blended.
03 - Add cold cubed butter. Using a pastry blender or fingertips, cut butter into the flour until mixture forms coarse crumbs.
04 - In a separate bowl, whisk buttermilk and egg. Pour over dry mixture and gently stir until a shaggy dough forms.
05 - Delicately fold in hot sauce, melted butter, blue cheese, and chopped scallions. Mix carefully to avoid overworking the dough.
06 - Transfer dough onto a lightly floured surface and shape into a 1-inch thick circle. Slice evenly into 8 wedges using a knife or bench scraper.
07 - In a small saucepan, bring water and baking soda to a simmer. With a slotted spatula, dip each dough wedge briefly in the solution before transferring to the prepared baking sheet.
08 - Sprinkle each scone generously with flaky sea salt. Bake for 16 to 18 minutes until golden brown and set.
09 - Transfer baked scones to a wire rack and cool for at least 10 minutes before serving.
