Scones combine chai spice, caramel swirls, and buffalo ranch for a unique, flavorful twist on brunch classics.
# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon chai spice blend
→ Butter
07 - 1/2 cup cold unsalted butter, cubed
→ Wet Ingredients
08 - 1/2 cup cold buttermilk
09 - 1 large egg
→ Buffalo Ranch Mixture
10 - 1 tablespoon ranch seasoning powder
11 - 1 tablespoon buffalo hot sauce
→ Caramel
12 - 1/4 cup caramel sauce, plus extra for drizzling
→ Optional Toppings
13 - 2 tablespoons chopped chives
14 - 1/4 cup crumbled blue cheese (optional)
# Method:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and chai spice blend until evenly incorporated.
03 - Add cold, cubed unsalted butter. Cut in using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together cold buttermilk, egg, ranch seasoning powder, and buffalo hot sauce until fully combined.
05 - Pour wet mixture into dry ingredients and stir gently with a fork just until the dough comes together. Avoid overmixing.
06 - Drizzle caramel sauce over the dough and fold gently to create visible swirls. Take care not to overwork the dough.
07 - Transfer dough onto a floured work surface and pat into a 1-inch thick round.
08 - If desired, sprinkle chopped chives and/or crumbled blue cheese over the dough. Press toppings in lightly.
09 - Slice dough into 8 even wedges using a knife or bench scraper. Place scones on the prepared tray, spaced apart.
10 - Bake in the preheated oven for 16 to 18 minutes until golden brown and thoroughly baked.
11 - Allow scones to cool slightly, then drizzle with additional caramel sauce immediately before serving.
