Pin Recipe Fluffy, savory scones with tangy dill pickles and a touch of honey, perfect for brunch or as a unique snack.
The first time I baked these scones, my kitchen filled with an irresistible aroma of dill and honey. I was surprised how well the pickle brine and honey worked together, each bite fluffy and addictively tangy.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tbsp
- Baking soda: 1/2 tsp
- Fine sea salt: 1/2 tsp
- Cold unsalted butter: 1/3 cup (80 ml), cubed
- Buttermilk (cold): 1/2 cup (120 ml)
- Honey: 2 tbsp
- Large egg: 1
- Finely chopped dill pickles: 1/2 cup (80 g), drained
- Pickle brine: 2 tbsp
- Fresh dill (chopped): 2 tbsp (plus extra for garnish, optional)
- Melted butter: 1 tbsp (for topping)
- Flaky sea salt: optional, for sprinkling
Instructions
- Preheat Oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Combine Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in Butter:
- Add cold butter cubes and cut in with a pastry blender or fingers until the mixture resembles coarse crumbs.
- Mix Wet Ingredients:
- In a separate bowl, whisk together buttermilk, honey, egg, pickle brine, and chopped dill.
- Combine Mixtures:
- Add wet ingredients to the dry mixture and stir just until starting to combine. Fold in chopped pickles and dill. Do not overmix.
- Shape and Cut:
- Turn dough onto a lightly floured surface. Gently pat into a 1-inch-thick circle. Cut into 8 wedges and arrange on prepared baking sheet.
- Top and Bake:
- Brush tops with melted butter. Sprinkle with flaky sea salt and extra dill if desired. Bake for 16–18 minutes, or until golden brown.
- Serve:
- Cool slightly before serving warm.
Pin Recipe I made these for a family brunch and my aunt asked me for the recipe after just one bite. Now, scones with pickles are a quirky staple at our weekend get-togethers.
Required Tools
Mixing bowls, pastry blender or fork, baking sheet, parchment paper, knife or dough cutter, pastry brush.
Allergen Information
Contains wheat (gluten), egg, and dairy (milk, butter). Check pickle labels if sensitive to additives.
Nutritional Information (per scone)
Calories: 225, Total Fat: 9 g, Carbohydrates: 30 g, Protein: 4 g
Pin Recipe Serve these scones warm for the best flavor & texture. They freeze and reheat beautifully for an easy snack anytime.
Recipe FAQs
- → What gives these scones a unique flavor?
Chopped dill pickles and pickle brine introduce tanginess, while honey adds a subtle sweetness.
- → Can I substitute buttermilk in the dough?
Yes, Greek yogurt works as a substitute, offering moisture and tenderness to the scone texture.
- → What type of flour is used?
All-purpose flour is recommended for a balanced, fluffy texture and classic biscuit structure.
- → How should I serve these scones?
Serve warm, optionally garnished with extra fresh dill. They're great with whipped cream cheese or alongside soup.
- → What cheese pairs well if added?
Shredded cheddar cheese complements the pickles and honey, bringing extra richness to the dough.
- → Are these suitable for vegetarians?
Yes, all listed ingredients are vegetarian-friendly. Always verify specific pickle ingredients if needed.
- → How many scones does this make?
The method yields eight scones, ideal for sharing during brunch or snacking.