Save Fluffy, savory scones bursting with zesty buffalo sauce, ranch herbs, chili, and roasted garlic. Perfect as a snack, appetizer, or game-day treat.
I first made these Buffalo Ranch Chili Garlic Biscuit Scones for a get-together with friends. They were devoured quickly and everyone asked for the recipe for their next tailgate.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tbsp
- Baking soda: 1/2 tsp
- Garlic powder: 1 tsp
- Onion powder: 1 tsp
- Salt: 1/2 tsp
- Smoked paprika: 1/2 tsp
- Chili flakes: 1/2 tsp (or more, to taste)
- Cold unsalted butter: 1/2 cup (115 g), cubed
- Buttermilk: 3/4 cup (180 ml), plus extra for brushing
- Egg: 1 large
- Buffalo sauce: 1/4 cup (60 ml)
- Prepared ranch dressing: 1/4 cup (60 ml)
- Chives or green onions: 2 tbsp, chopped
- Fresh parsley: 2 tbsp, chopped
- Garlic: 2 cloves, finely minced or roasted
- Shredded sharp cheddar cheese (optional): 1/2 cup (60 g)
Instructions
- Prep Oven and Sheet:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together flour, baking powder, baking soda, garlic powder, onion powder, salt, smoked paprika, and chili flakes.
- Add Butter:
- Add the cold, cubed butter. Cut in with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Mix Wet Ingredients:
- In a separate bowl, whisk buttermilk, egg, buffalo sauce, ranch dressing, chives, parsley, and minced garlic until well combined.
- Combine Dough:
- Pour the wet ingredients into the dry and gently mix until just combined. If using, fold in cheddar cheese. Do not overmix.
- Shape Scones:
- Turn the dough out onto a lightly floured surface. Pat into a disk about 1-inch (2.5 cm) thick.
- Cut and Arrange:
- Cut into 8 wedges or use a biscuit cutter for rounds. Place on prepared baking sheet.
- Brush Tops:
- Brush the tops with a little extra buttermilk.
- Bake Scones:
- Bake for 18–22 minutes, or until golden brown and cooked through.
- Serve:
- Cool slightly before serving. Serve warm, optionally with extra ranch or buffalo sauce.
Save My kids love helping shape the dough and sometimes we use fun biscuit cutters for extra excitement before game-day snacking.
Serving Suggestions
Pair these scones with celery sticks and carrot ribbons for a classic buffalo platter. They also go well with crunchy salads or as a side for soups.
Allergen & Nutritional Info
Contains wheat, milk, and egg. Each scone has approx. 285 calories, 16 g fat, 28 g carbs, and 6 g protein. Always verify sauce and dressing ingredients if serving to those with allergies.
Required Tools
Essential tools include mixing bowls, pastry cutter, baking sheet, parchment paper, knife or biscuit cutter, and a pastry brush for finishing.
Save Enjoy these scones fresh from the oven for maximum flavor and warmth.
Recipe Questions
- → How do I ensure my scones stay fluffy and tender?
Use cold, cubed butter and avoid overmixing the dough to keep your scones light and soft.
- → Can I adjust the spiciness of the scones?
Absolutely! Add more chili flakes or include a dash of cayenne for extra heat to suit your preference.
- → Is it possible to substitute cheddar cheese with another type?
Yes, blue cheese crumbles offer a classic buffalo pairing, or use your favorite sharp cheese for a unique touch.
- → What's the best way to serve these scones?
Serve warm as an appetizer or snack, optionally with extra ranch dressing or buffalo sauce for dipping.
- → Can these scones be made ahead of time?
They are best fresh, but you can reheat leftovers in the oven. Store in an airtight container for up to two days.
- → Are there any ingredient substitutions for buttermilk?
Mix regular milk with a teaspoon of vinegar or lemon juice as a quick alternative to buttermilk.