Soft, flavorful scones blend sweet tea and dill pickle for a bright, savory brunch treat. Vegetarian, easy Southern twist.
# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
06 - 1/2 cup strong sweet black tea, cooled
07 - 1/2 cup cold buttermilk
08 - 1/3 cup unsalted butter, cold and cubed
09 - 1 large egg
→ Mix-ins and Flavors
10 - 1/3 cup finely chopped dill pickles, well-drained
11 - 2 tablespoons pickle brine
12 - 2 tablespoons chopped fresh dill (optional)
13 - 1 teaspoon lemon zest (optional)
→ Topping
14 - 1 tablespoon melted butter
15 - 1 teaspoon flaky sea salt
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - Add cold cubed butter to the dry mixture. Cut in with a pastry cutter or fork until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together the egg, cooled sweet tea, buttermilk, pickle brine, and optional lemon zest.
05 - Pour wet ingredients into dry mixture. Fold gently just until combined. Avoid overmixing.
06 - Fold in chopped dill pickles and fresh dill, if using.
07 - Turn dough onto a lightly floured surface. Pat into a 1-inch thick round. Cut into 8 wedges.
08 - Place wedges on prepared baking sheet. Brush tops with melted butter and sprinkle flaky sea salt over each.
09 - Bake for 16 to 18 minutes or until golden brown. Cool slightly on the sheet before serving.
