# Ingredients:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon chai spice blend
→ Butter
07 - 1/2 cup cold unsalted butter, cubed
→ Wet Ingredients
08 - 1/2 cup buttermilk, cold
09 - 1 large egg
→ Buffalo Ranch Mixture
10 - 1 tablespoon ranch seasoning powder
11 - 1 tablespoon buffalo hot sauce
→ Caramel
12 - 1/4 cup caramel sauce, plus extra for drizzling
→ Optional Toppings
13 - 2 tablespoons chopped chives
14 - 1/4 cup crumbled blue cheese
# Directions:
01 - Set oven to 400°F and line a baking tray with parchment paper.
02 - In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and chai spice blend.
03 - Cut in the cold butter using a pastry cutter or fingertips until the mixture becomes coarse and crumbly.
04 - In a separate bowl, whisk together buttermilk, egg, ranch seasoning powder, and buffalo hot sauce.
05 - Pour the wet mixture into the dry ingredients and stir gently until just incorporated.
06 - Drizzle caramel sauce over the dough and fold gently to create caramel swirls. Avoid overmixing.
07 - Transfer dough to a floured work surface and pat into a round approximately 1 inch thick.
08 - If desired, scatter chopped chives and/or crumbled blue cheese over the dough and press in lightly.
09 - Slice the dough into 8 wedges and place them on the prepared baking tray, leaving space between pieces.
10 - Bake for 16 to 18 minutes, until the scones are golden and fully cooked.
11 - Allow scones to cool briefly before drizzling with additional caramel sauce and serving.
