# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
05 - 1/3 cup cold unsalted butter, cubed
06 - 1/2 cup cold buttermilk
07 - 2 tablespoons honey
08 - 1 large egg
→ Add-ins
09 - 1/2 cup finely chopped dill pickles, drained
10 - 2 tablespoons pickle brine
11 - 2 tablespoons chopped fresh dill
→ Topping
12 - 1 tablespoon melted butter
13 - Flaky sea salt (optional)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
03 - Add cold cubed butter and cut into dry mixture using a pastry blender or fork until the texture resembles coarse crumbs.
04 - In a separate bowl, whisk together buttermilk, honey, egg, pickle brine, and chopped dill until homogeneous.
05 - Pour wet ingredients into dry mixture. Stir gently until starting to combine, then fold in chopped pickles and dill. Avoid overmixing.
06 - Transfer dough onto a lightly floured surface. Pat into a 1-inch-thick round and slice into 8 equal wedges. Arrange on prepared baking sheet.
07 - Brush scone tops with melted butter. Optionally sprinkle with flaky sea salt and extra dill.
08 - Bake scones for 16 to 18 minutes, until golden brown and set.
09 - Allow scones to cool slightly. Serve warm for best flavor.
