Save A unique fusion of Southern sweet tea and tangy dill pickles, these scone-biscuits are tender, slightly sweet, and surprisingly refreshing. Perfect for brunch or as a savory-sweet snack.
I first tried combining sweet tea and dill pickles after a brunch in Charleston. The blend of flavors brought back memories of warm summer days, and I was amazed by how well the tanginess complimented the tender, buttery scone texture.
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 and cubed): 1/3 cup (75 g)
- Large egg: 1
- 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 (for topping): 1 tbsp
- Flaky sea salt (for topping): 1 tsp
Instructions
- Prep:
- 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, and 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, and (if using) lemon zest.
- Fold together:
- Add wet ingredients to dry mixture. Fold gently until just combined (do not overmix).
- Add mix-ins:
- Fold in chopped pickles and fresh dill.
- Shape:
- Turn dough onto a lightly floured surface. Pat into a 1-inch thick round. Cut into 8 wedges.
- Bake:
- Place wedges on prepared baking sheet. Brush tops with melted butter and sprinkle with flaky sea salt. Bake 16–18 minutes, until golden brown. Cool slightly before serving.
Save Making these scones with my niece was our new family tradition for spring brunch. The laughter we shared whisking sweet tea and chopping pickles made every bite even more special!
Required Tools
Mixing bowls, pastry cutter or fork, whisk, baking sheet, parchment paper, pastry brush, knife
Nutritional Information
Calories: 215. Total Fat: 8 g. Carbohydrates: 31 g. Protein: 4 g (per scone)
Serving Suggestions
Delicious served warm with whipped cream cheese or salted butter. For extra zing, drizzle with a little extra pickle brine after baking.
Save Try these sweet tea dill pickle biscuit scones and treat yourself to a memorable Southern-inspired bite. They're sure to become a favorite for gatherings and snacking!
Recipe FAQs
- → Can I use a different type of tea for the dough?
Yes, black tea is best for depth, but you can experiment with other teas for subtle flavor variations.
- → Will pickle brine make the scones too salty?
No, the brine adds tang without overpowering saltiness. Adjust the amount to your taste preference.
- → Can I use sour cream instead of buttermilk?
Absolutely! Sour cream adds richness and keeps the scones tender, similar to buttermilk.
- → Is it possible to make these scones ahead?
Yes, bake and cool completely, then store airtight. Reheat briefly for best texture before serving.
- → What toppings go well with these scones?
Whipped cream cheese, salted butter, or extra fresh dill complement the savory-sweet flavors beautifully.
- → How do I achieve extra pickle flavor?
Increase chopped pickle amount or drizzle extra pickle brine over warm scones for intensified taste.