# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup light brown sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon chai spice blend (cinnamon, ginger, cardamom, cloves, allspice)
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon dried dill
10 - 1/2 teaspoon ranch seasoning mix
11 - 1/4 teaspoon cayenne pepper or Buffalo seasoning
→ Wet Ingredients
12 - 1/2 cup canned pumpkin puree
13 - 1/2 cup cold buttermilk
14 - 1 large egg
15 - 1/4 cup unsalted butter, cold and cubed
16 - 1 tablespoon Buffalo-style hot sauce
→ Topping
17 - 2 tablespoons melted butter
18 - 1 tablespoon ranch seasoning mix
19 - 1 tablespoon finely chopped chives (optional)
# Directions:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Whisk together flour, brown sugar, baking powder, baking soda, salt, chai spice blend, garlic powder, onion powder, dried dill, ranch seasoning, and cayenne or Buffalo seasoning in a large bowl.
03 - Add cold, cubed butter to the dry mixture and cut in using a pastry cutter or fingertips until coarse crumbs form.
04 - Combine pumpkin puree, cold buttermilk, egg, and Buffalo-style hot sauce in a separate bowl, whisking until smooth.
05 - Pour wet mixture into the dry ingredients and gently stir until just combined without overmixing.
06 - Turn dough out onto a lightly floured surface and pat into a 1-inch thick round.
07 - Slice into 8 wedges and transfer to the prepared baking sheet, spacing wedges apart.
08 - Brush scone tops with melted butter and sprinkle ranch seasoning and optional chives.
09 - Bake for 18 to 20 minutes or until golden brown and a toothpick inserted comes out clean.
10 - Allow scones to cool slightly before serving. Serve warm or at room temperature.
