Fluffy scones with Buffalo-inspired heat, tangy blue cheese, and chewy pretzel-style crust for a flavorful snack.
# Ingredient List:
→ 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 Franks 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 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, baking soda, salt, smoked paprika, garlic powder, and cayenne pepper.
03 - Cut cold butter into the dry mixture with a pastry blender or fork until coarse crumbs form.
04 - In a small bowl, whisk together buttermilk and egg; stir into the dry mixture until a shaggy dough develops.
05 - Gently fold in hot sauce, melted butter, blue cheese, and scallions. Do not overmix.
06 - Turn dough out onto a lightly floured surface. Pat into a 1-inch thick circle and cut into 8 wedges using a knife or bench scraper.
07 - In a small saucepan, bring water and baking soda to a simmer. Briefly dip each wedge using a slotted spatula and arrange on the prepared sheet.
08 - Sprinkle each wedge with flaky sea salt.
09 - Bake for 16 to 18 minutes until golden brown and cooked through.
10 - Allow scones to cool on a wire rack for at least 10 minutes before serving.
