Save A unique fusion of Southern sweet tea & tangy dill pickles, these scone-biscuits are tender, slightly sweet, & surprisingly refreshing. Perfect for brunch or as a savory-sweet snack.
I first served these Sweet Tea Dill Pickle Biscuit Scones at a family brunch & everyone was wowed by their flavor. The combination of sweet tea & dill pickle adds a unique punch that keeps people talking!
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Ingredients
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 1/4 cup (50 g)
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Fine sea salt: 1/2 tsp
- Strong sweet black tea, cooled: 1/2 cup (120 ml)
- Cold buttermilk: 1/2 cup (120 ml)
- Unsalted butter, cold & cubed: 1/3 cup (75 g)
- Egg: 1 large
- Finely chopped dill pickles (well-drained): 1/3 cup (50 g)
- Pickle brine: 2 tbsp
- Chopped fresh dill (optional): 2 tbsp
- Lemon zest (optional): 1 tsp
- Melted butter: 1 tbsp
- Flaky sea salt: 1 tsp
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Instructions
- Preheat Oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, & salt.
- Add Butter:
- Add cold cubed butter. Cut in with a pastry cutter or fingers until mixture resembles coarse crumbs.
- Combine Wet Ingredients:
- In a separate bowl, whisk together egg, sweet tea, buttermilk, pickle brine, & (if using) lemon zest.
- Combine Wet & Dry Mixtures:
- Add wet ingredients to dry mixture. Fold gently until just combined (do not overmix).
- Fold in Mix-ins:
- Fold in chopped pickles & fresh dill.
- Shape & Cut Dough:
- Turn dough onto a lightly floured surface. Pat into a 1-inch thick round. Cut into 8 wedges.
- Prepare for Baking:
- Place wedges on prepared baking sheet. Brush tops with melted butter & sprinkle with flaky sea salt.
- Bake:
- Bake 16-18 minutes, until golden brown. Cool slightly before serving.
Save My daughter loves helping cut the dough into wedges & always sneaks a taste of the dill pickle pieces. It's become a fun family tradition!
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Required Tools
Mixing bowls, pastry cutter or fork, whisk, baking sheet, parchment paper, pastry brush, knife
Nutritional Information
Per scone: 215 calories, 8 g total fat, 31 g carbohydrates, 4 g protein
Notes
For more pickle flavor, add extra chopped pickles or drizzle with a little extra brine after baking. Substitute sour cream for buttermilk if desired. Delicious served warm with whipped cream cheese or salted butter.
Save 
Serve immediately for the freshest flavor, or store in an airtight container for up to two days.
Cooking Questions
- → Can I substitute sour cream for buttermilk?
Yes, sour cream makes a suitable alternative for buttermilk. It will add creamy richness to the dough.
- → How can I intensify the pickle flavor?
Add extra chopped dill pickles or drizzle a little extra pickle brine over scones after baking.
- → What should I serve alongside these scones?
Try whipped cream cheese or salted butter for a savory spread. Both complement the flavor nicely.
- → Is this dish suitable for vegetarians?
Yes, all listed ingredients fit a vegetarian diet. Always confirm labels for hidden animal-based additives.
- → What kind of sweet tea should I use?
Use strong black tea, cooled, and sweetened for classic Southern flavor. Adjust sugar for your taste.
- → How do I achieve a tender crumb?
Work the butter into the flour until coarse crumbs form and avoid overmixing the dough for soft scones.
