# Components:
→ 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 (plus extra for garnish, optional)
→ Topping
12 - 1 tablespoon melted butter
13 - Flaky sea salt (optional)
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine all-purpose flour, baking powder, baking soda, and fine sea salt in a large mixing bowl.
03 - Add cold unsalted butter cubes, then blend with a pastry blender or fork until the mixture forms coarse crumbs.
04 - In a separate bowl, whisk together cold buttermilk, honey, large egg, pickle brine, and chopped fresh dill until evenly combined.
05 - Pour wet mixture over dry ingredients, stirring briefly to start integrating. Fold in chopped dill pickles and additional chopped dill. Avoid overmixing.
06 - Transfer dough to a lightly floured surface and gently shape into a 1-inch-thick circle. Slice into 8 equal wedges using a knife or dough cutter, and arrange wedges on the prepared baking sheet.
07 - Brush scone tops with melted butter, sprinkle with flaky sea salt and extra dill if desired.
08 - Bake in the preheated oven for 16 to 18 minutes until tops are golden brown.
09 - Transfer baked scones from the oven and allow them to cool slightly. Serve warm.
