Savory-sweet scones feature cheddar, pretzel bites, chai spice, and caramel for a flavorful baked treat.
# 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 tablespoon chai spice blend (cinnamon, cardamom, ginger, cloves, black pepper)
06 - 2 tablespoons light brown sugar
→ Cheese & Pretzels
07 - 1 cup sharp cheddar cheese, grated
08 - 3/4 cup mini pretzel twists, roughly chopped
→ Wet Ingredients
09 - 1/2 cup unsalted butter, cold and cubed
10 - 2/3 cup cold buttermilk
11 - 1 large egg
→ Caramel
12 - 1/3 cup thick caramel sauce, plus extra for drizzling
→ Topping
13 - 1 egg, beaten (for egg wash)
14 - Flaky sea salt (optional)
15 - Extra caramel sauce (optional)
16 - Extra pretzel bits (optional)
# Directions:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, chai spice blend, and light brown sugar until evenly distributed.
03 - Cut in the cold, cubed unsalted butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
04 - Stir in grated sharp cheddar cheese and chopped mini pretzel twists until just combined.
05 - In a small bowl, whisk cold buttermilk, one large egg, and thick caramel sauce until integrated.
06 - Pour wet mixture into dry ingredients and gently stir until incorporated. Avoid overmixing.
07 - Turn dough onto a lightly floured surface and pat into a round, 1-inch thick disc. Slice into 8 equal wedges with a sharp knife.
08 - Transfer wedges onto prepared baking sheet. Brush tops with beaten egg and sprinkle with flaky sea salt and extra pretzel bits as desired.
09 - Bake for 16 to 18 minutes until golden brown and fragrant.
10 - Allow scones to cool slightly on the baking sheet, then drizzle with extra caramel sauce before serving.
