Save A bold, savory twist on classic pumpkin scones, featuring warming chai spices, tangy ranch notes, and a hint of Buffalo spice for an unforgettable, flavorful treat.
When autumn arrives, I look for bold new ways to enjoy pumpkin. The first time I baked these Buffalo Ranch Chai Pumpkin Cake Scones, the aroma was incredible, and my family couldn&t believe how well the spices blended with classic pumpkin flavor.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Light brown sugar: 1/3 cup (65 g)
- Baking powder: 1 tbsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Chai spice blend (cinnamon, ginger, cardamom, cloves, allspice): 1 tsp
- Garlic powder: 1/2 tsp
- Onion powder: 1/2 tsp
- Dried dill: 1/2 tsp
- Ranch seasoning mix: 1/2 tsp (plus 1 tbsp for topping)
- Cayenne pepper or Buffalo seasoning: 1/4 tsp
- Canned pumpkin puree: 1/2 cup (120 g)
- Cold buttermilk: 1/2 cup (120 ml)
- Large egg: 1
- Unsalted butter, cold and cubed: 1/4 cup (60 g)
- Hot sauce (preferably Buffalo-style): 1 tbsp
- Melted butter: 2 tbsp
- Finely chopped chives (optional): 1 tbsp
Instructions
- Preparation:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, chai spice, garlic powder, onion powder, dried dill, ranch seasoning, and cayenne/Buffalo seasoning.
- Cut in Butter:
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or fingertips to work the butter in until the mixture looks like coarse crumbs.
- Mix Wet Ingredients:
- In another bowl, blend pumpkin puree, buttermilk, egg, and hot sauce until smooth.
- Combine:
- Pour wet mixture into dry ingredients. Stir gently until just combined. Do not overmix.
- Shape Dough:
- Turn dough onto lightly floured surface. Pat into a 1-inch (2.5 cm) thick round.
- Cut and Arrange:
- Cut into 8 wedges. Place on prepared baking sheet, spaced apart.
- Topping:
- Brush tops with melted butter. Sprinkle with ranch seasoning and chives if desired.
- Bake:
- Bake for 18 to 20 minutes, until golden brown and a toothpick comes out clean.
- Serve:
- Cool slightly before serving. Enjoy warm or at room temperature.
Save These scones are always a hit at weekend brunch, and my kids love helping to sprinkle ranch seasoning on top. We enjoy them warm with a drizzle of hot sauce for extra Buffalo flavor.
Required Tools
Mixing bowls, whisk, pastry cutter or fork, baking sheet, parchment paper, pastry brush, knife
Allergen Information
Contains wheat (gluten), eggs, milk (dairy, in butter and buttermilk). Check ranch and hot sauce labels for potential allergens or traces.
Nutritional Information (per scone)
Calories: 235, Total Fat: 9 g, Carbohydrates: 34 g, Protein: 4 g
Save Serve these scones warm with your favorite dip or extra ranch. Their savory, spicy flair is sure to wake up any snack table.
Kitchen Guide
- → What flavor profile do these scones offer?
Expect a fusion of warming chai spices, savory ranch notes, and a spicy Buffalo kick balanced by earthy pumpkin.
- → How do I get a flakier texture?
Use cold, cubed butter and work it into the dry mix until coarse crumbs form before adding wet ingredients.
- → Can I adjust the spice level?
Absolutely. Scale up or down the hot sauce and cayenne or Buffalo seasoning according to your preference.
- → Is a substitute for buttermilk possible?
Yes, Greek yogurt offers tang and moisture, making it a great alternative for buttermilk in the dough.
- → What’s a suggested serving style?
Serve warm with a drizzle of Buffalo sauce, blue cheese crumbles, or chopped chives for extra zest.
- → Are there allergens to consider?
Contains gluten, dairy, and eggs. Check ranch and hot sauce for additional ingredient concerns.