Save Savory, fluffy scones with sharp cheddar, tangy ranch, and a spicy Buffalo kick are perfect for brunch, game day, or a unique snack. These Buffalo Ranch Cheddar Pancake Scones will surprise anyone who thinks scones have to be sweet.
I remember the first time I made these for a football party, everyone was amazed by how perfectly the cheddar and Buffalo flavors melded into a fluffy scone—now they’re requested every year!
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Garlic powder: 1/2 tsp
- Onion powder: 1/2 tsp
- Black pepper: 1/4 tsp, freshly ground
- Sharp cheddar cheese: 1 1/4 cups (125 g), grated
- Chives: 2 tbsp, chopped fresh
- Parsley: 1 tbsp, chopped fresh
- Dill: 1 tbsp chopped fresh or 1 tsp dried
- Eggs: 2 large
- Buttermilk: 1/2 cup (120 ml)
- Buffalo hot sauce: 1/4 cup (60 ml) (such as Franks RedHot)
- Ranch dressing: 1/4 cup (60 ml)
- Unsalted butter: 1/4 cup (60 g), melted and cooled plus extra for brushing
Instructions
- Prepare Baking Sheet:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, onion powder, and black pepper.
- Add Cheese & Herbs:
- Stir in the grated cheddar, chives, parsley, and dill until well distributed.
- Mix Wet Ingredients:
- In a separate bowl, whisk together eggs, buttermilk, Buffalo sauce, ranch dressing, and melted butter.
- Combine Mixtures:
- Pour the wet ingredients into the dry mixture and stir gently with a spatula or fork until just combined. Do not overmix.
- Shape Dough:
- Turn dough out onto a lightly floured surface. Pat into a circle about 1 inch (2.5 cm) thick.
- Cut and Transfer:
- Cut the dough into 8 wedges and transfer to the prepared baking sheet, spacing them apart.
- Brush and Season:
- Brush tops lightly with extra melted butter and, if desired, a little extra Buffalo sauce.
- Bake:
- Bake for 16–18 minutes, until golden and cooked through.
- Cool and Serve:
- Cool on a wire rack for 10 minutes before serving warm.
Save Our family loves to have these with Sunday brunch alongside scrambled eggs—sometimes we make a double batch so there are leftovers for weekday snacks.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, baking sheet, parchment paper, knife or dough cutter, and pastry brush are all you need for this recipe.
Allergen Information
Contains wheat, milk, and eggs from flour, cheddar, buttermilk, butter, and ranch. Store-bought ranch may have additional allergens like soy.
Nutritional Information
Each scone provides about 290 calories, 17 g fat, 24 g carbs, and 9 g protein—ideal for a satisfying snack.
Save Serve these scones warm for best flavor and texture. They make a fun and surprising addition to any brunch spread.
Recipe Questions & Answers
- → Can I use another cheese instead of cheddar?
Yes, sharp cheeses like Monterey Jack or Pepper Jack work well for similar flavor and texture.
- → Is there a substitute for ranch dressing?
Greek yogurt is a light, tangy substitute and maintains moistness without overpowering other flavors.
- → How can I make these even spicier?
Add a pinch of cayenne or sprinkle chili flakes on top before baking for extra heat.
- → Can I prepare the scones ahead?
Yes, bake and cool them. Reheat in a 350°F oven for about 5 minutes to restore their texture.
- → Are these vegetarian-friendly?
Yes, all ingredients are vegetarian. Just ensure your ranch dressing contains no gelatin or anchovy.
- → How do I store leftovers?
Keep cooled scones in an airtight container at room temperature for 2 days or refrigerate up to 5 days.