Save 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.
The first time I made these, my friends could not believe how well the savory ranch and Buffalo flavors paired with pumpkin and chai. They quickly became a new autumn favorite at weekend brunch.
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, plus 1 tbsp for topping
- Cayenne pepper or Buffalo seasoning: 1/4 tsp
- Canned pumpkin puree: 1/2 cup (120 g)
- Cold 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): 1 tbsp
Instructions
- Prepare the oven:
- 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 the dry ingredients. Use a pastry cutter or fingertips to cut butter in until the mixture resembles coarse crumbs.
- Combine wet ingredients:
- In a separate bowl, mix pumpkin puree, buttermilk, egg, and hot sauce until smooth.
- Form the dough:
- Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix.
- Shape the scones:
- Turn dough out onto a lightly floured surface. Pat into a 1-inch (2.5 cm) thick round.
- Cut scones:
- Cut into 8 wedges and place them on the prepared baking sheet, spaced apart.
- Add topping:
- Brush tops with melted butter and sprinkle with ranch seasoning and chives, if using.
- Bake:
- Bake for 18–20 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Serve:
- Cool slightly before serving. Enjoy warm or at room temperature.
Save These scones are my go-to for chilly afternoons with my sister, paired with a steaming mug of chai, laughter, and stories about autumn adventures.
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). Always check ranch seasoning and hot sauce labels for potential allergens or traces.
Nutritional Information (per scone)
Calories: 235, Total Fat: 9 g, Carbohydrates: 34 g, Protein: 4 g
Save Enjoy the exciting blend of flavors in every bite. These scones are best warm and fresh, but leftovers reheat beautifully the next day.
Recipe FAQ
- → What flavor profile do these scones offer?
They feature savory pumpkin, warming chai spices, tangy ranch notes, and a touch of Buffalo-style heat.
- → Can I adjust the spiciness?
Yes, increase or decrease the amount of Buffalo-style hot sauce and cayenne to match your spice preference.
- → What ingredients keep the scones tender?
Pumpkin puree, buttermilk, cold butter, and egg ensure the scones remain moist and soft.
- → Are these scones vegetarian?
Yes, they use only vegetarian-friendly ingredients, including pumpkin, butter, egg, and buttermilk.
- → How should the scones be served?
Enjoy them warm or at room temperature. For extra flavor, top with more Buffalo sauce or blue cheese.
- → What tools are needed?
You will need mixing bowls, a whisk, pastry cutter, baking sheet, parchment paper, brush, and knife.