Save A unique fusion scone combining savory cheddar cheese, crunchy pretzel bits, warm chai spices, and buttery caramel for a sweet-salty treat perfect for breakfast or afternoon tea.
The very first time I baked these for a weekend brunch, the cinnamon cardamom aroma made my kitchen feel extra cozy. Watching friends excitedly try to guess each delicious layer in every bite was such fun, especially as the salted caramel drizzled over the warm scones melted into the pretzel crunch.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Chai spice blend: 1 tbsp (cinnamon, cardamom, ginger, cloves, black pepper)
- Light brown sugar: 2 tbsp
- Sharp cheddar cheese: 1 cup (100 g), grated
- Mini pretzel twists: 3/4 cup (40 g), roughly chopped
- Unsalted butter: 1/2 cup (115 g), cold and cubed
- Buttermilk: 2/3 cup (160 ml), cold
- Egg: 1 large (plus 1 extra for egg wash)
- Caramel sauce: 1/3 cup (80 ml), plus extra for drizzling
- Flaky sea salt: Optional, for topping
- Extra caramel sauce: Optional
- Extra pretzel bits: Optional
Instructions
- Prepare oven and baking sheet:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, chai spice blend, and brown sugar.
- Cut in butter:
- Add the cold cubed butter. Use a pastry cutter or your fingertips to work into the dry ingredients until the mixture resembles coarse crumbs.
- Add cheese and pretzels:
- Stir in grated cheddar cheese and chopped pretzel twists.
- Combine wet ingredients:
- In a separate bowl, whisk together buttermilk, egg, and caramel sauce.
- Mix dough:
- Pour the wet mixture into the dry ingredients and gently mix just until combined. Do not overmix.
- Shape and cut:
- Turn dough onto a floured surface. Pat into a 1-inch (2.5 cm) thick round. Cut into 8 wedges.
- Top and bake:
- Transfer scones to prepared sheet. Brush tops with beaten egg, sprinkle with flaky sea salt and extra pretzel bits if desired. Bake 16–18 minutes, until golden brown.
- Finish:
- Let cool slightly, then drizzle with extra caramel sauce before serving.
Save My family loves sharing these scones on chilly afternoons, huddled around our old kitchen table with mugs of chai. The laughter always gets louder when someone tries to use a scone to scoop up extra caramel!
Serving & Storage
Best enjoyed warm from the oven. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to a month.
Flavor Variations
Swap cheddar for Gruyère or Emmental, add a pinch more ginger for extra warmth, or try a chocolate caramel drizzle for a twist.
Nutrition Info
Each scone has about 295 calories, 14 g fat, 36 g carbs, and 7 g protein based on the original ingredients.
Save Make a batch for your next teatime – every bite combines cozy chai with the magic of gooey caramel and salty cheese!
Recipe FAQs
- → What makes these scones unique?
The combination of cheddar, pretzels, chai spices, and caramel creates a sweet-salty fusion that stands out.
- → Can I substitute the cheddar cheese?
Yes, Gruyère or Emmental can replace cheddar for a different depth of flavor while retaining richness.
- → How do I achieve flaky scones?
Use cold, cubed butter and handle the dough minimally to keep the texture light and crumbly.
- → Is a caramel drizzle required?
Extra caramel drizzle is optional for added sweetness; scones taste great with or without it.
- → Can these scones be made ahead?
Yes, bake and cool completely, then store in an airtight container; reheat lightly before serving.
- → What pairs well with these scones?
Serve with spiced chai tea or clotted cream for a delightful snack experience.