# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/4 teaspoon freshly ground black pepper
→ Cheese & Herbs
08 - 1 1/4 cups sharp cheddar cheese, grated
09 - 2 tablespoons fresh chives, chopped
10 - 1 tablespoon fresh parsley, chopped
11 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
→ Wet Ingredients
12 - 2 large eggs
13 - 1/2 cup buttermilk
14 - 1/4 cup Buffalo hot sauce (such as Franks RedHot)
15 - 1/4 cup ranch dressing
16 - 1/4 cup unsalted butter, melted and cooled
17 - Extra unsalted butter, for brushing
18 - Extra Buffalo hot sauce, for brushing (optional)
# Preparation steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Whisk flour, baking powder, baking soda, salt, garlic powder, onion powder, and black pepper in a large bowl.
03 - Mix grated cheddar, chopped chives, parsley, and dill into the flour mixture until evenly distributed.
04 - In a separate bowl, whisk eggs, buttermilk, Buffalo sauce, ranch dressing, and melted butter until well combined.
05 - Pour wet ingredients into the dry mixture. Stir gently with a spatula or fork until just combined, taking care not to overmix.
06 - Turn the dough onto a lightly floured surface. Pat into a circle approximately 1 inch thick.
07 - Slice the dough into 8 wedges and arrange them spaced apart on the prepared baking sheet.
08 - Brush scone tops lightly with extra melted butter and, if desired, a bit of Buffalo sauce.
09 - Bake for 16 to 18 minutes, until scones are golden and cooked through.
10 - Transfer baked scones to a wire rack and cool for 10 minutes before serving warm.
