Flaky vegan spicy dill pickle scones packed with dill pickles and jalapenos creating one of the best savoury scones you’ve ever had.
It’s no secret we love a spicy dill pickle product, so we had to bring this iconic flavour to one of our favourite baked goods. These vegan spicy dill pickle scones are packed with flavour because they not only utilize chopped pickles and jalapenos but also the brine from them. To pack in the flavour we replaced the non-dairy milk in the recipe with a combination of pickle and pickled jalapeno brine.
Why you’ll love this recipe:
- Quick and easy savoury treat.
- Great way to use fridge pickles.
- Delicious flaky layers!
Top tips for making vegan spicy dill pickle scones:
- Keep the ingredients cold. Scones get their flaky layers when cold butter creates air pockets while baking. If the butter is too warm before baking it will melt before it can create air pockets.
- Use a pastry blender. To keep the dough as cold as possible, we reduce contact with our hands as the warmth from them can melt the butter. Use a pastry blender to cut the vegan butter into the dough without raising the temperature too much.
- Replace non-dairy milk with pickle brine. To pack in as mush flavour as possible we replaced the non-dairy milk in our typical scone recipe and replaced it with a combination of the pickle and pickled jalapeno brine.
- Create layers by stacking dough. For the super tall scones with many layers we cut the dough in half and layer it on top of each other2-3 times before pressing into a disk or square to cut into scones.
- Freeze scones before baking. Like mentioned previously, the butter needs to be cold to create flaky layers. While the oven preheats, keep the prepared scones in the freezer right before baking for the best layers ever.
- Brush with a vegan egg wash. For that perfect golden brown top, combine one part soy milk and one part maple syrup to make a vegan egg wash. But to top it off even more, we added in some of the pickle brine to our wash for even more punchy flavour.
Ingredient Notes:
- All-Purpose Flour – We use our grocery store brand unbleached all-purpose flour. Any brand should work.
- Vegan Butter – The Becel Plant-Based Sticks are our favourite vegan butter. You should not use a tub margarine as it will not achieve those flaky layers that make a scone what it is.
- Pickle & Pickled Jalapeno Juice – Instead of non-dairy milk, this recipe calls for a combination of the two pickling juices to amp up the flavour. You could opt to use all pickle juice or all pickled jalapeno juice, or any combination of the two.
- Maple Syrup – Can be replaced with another liquid sweetener, but maple syrup is recommended.
- Fresh Dill – To amp up the dill flavour, we like to add additional fresh dill but you can skip it if you don’t have it.
- Dill Pickles – We recommend using dill pickles or bread and butter pickles.
More vegan scones you’ll love:
- Vegan Olive and Feta Scones
- Vegan Cheddar Chive Scones
- Vegan Sweet Potato Scones
- Vegan Miso Tahini Scones
How to make vegan spicy dill pickle scones:
Spicy Dill Pickle Scones
Flaky vegan scones packed with dill pickles and jalapenos creating one of the best savoury scones you've ever had.
Print Pin ItServings: 8 scones
Ingredients
- 360 g (3 cups)m all-purpose flour
- 12 g baking powder
- 3 g baking soda
- pinch kosher salt, to taste
- 7 g (1 tbsp) ground flaxseeds
- 3 sprigs fresh dill, roughly chopped
- 170 g (¾ cup) cold vegan butter
- 120 mL (½ cup) pickle brine
- 60 mL (¼ cup) pickled jalapeno brine
- 30 mL (2 tbsp) maple syrup
- ½ cup diced pickles
- ½ cup diced pickled jalapeno
Vegan "Egg" Wash (Optional)
- 15 mL (1 tbsp) non-dairy milk
- 15 mL (1 tbsp) maple syrup
- 15 mL (1 tbsp) pickle juice
Instructions
Note: Place your scone mixture in the fridge whenever you’re not using. It’s important to keep the dough as cold as possible to ensure you get flaky layers.
- Mix all-purpose flour, baking powder, baking soda, salt, ground flaxseed, and chopped dill in a large bowl until combined. Cut in cold vegan butter using a pastry blender until pea sized pieces. The butter should still be visible, varying sized chunks is what gives these scones their flaky layers.
- Create a well in the centre of the flour mixture and pour in the pickle juice, pickled jalapeno juice, and maple syrup. Using a rubber spatula fold the wet and the dry together until about half the flour is incorporated then fold in the chopped pickles and pickled jalapenos. Once most of the flour is mixed in, turn out the dough on a clear surface and gently fold the dough until the rest of the flour is combined.
- Press the dough into a rectangle about 1 inch thick. Cut in half and place one half on top of the other and press into a 1 inch thick rectangle again, doubling the layers. Repeat 2-3 more times to create dozens of layers of dough and butter. Finally press into a rectangle 1 inch thick then cut into 8 smaller rectangles. Place the scones on a lined baking sheet and set in the freezer for 1 hour.
- After about 45 minutes of freezing, preheat the oven to 400°F.
- Remove the scones from the freezer and transfer them to another lined baking sheet. Brush with a vegan "egg" wash of choice, for this recipe we like to use 1 part soy milk and 1 part maple syrup and 1 part pickle juice.
- Bake for 20 minutes or until golden brown on top and dark golden on the bottom.
- Transfer to a wire rack to cool slightly. They’re delicious when served warm or room temperature.
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