# Ingredients:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon salt
05 - 1/2 teaspoon freshly ground black pepper
→ Flavorings
06 - 2 tablespoons finely chopped fresh chives
07 - 1 tablespoon minced garlic (about 3 cloves)
08 - 1 to 2 fresh red chilies, finely chopped, seeds removed for mild heat
09 - 1 cup coarsely crushed pretzels
→ Wet Ingredients
10 - 4 tablespoons cold unsalted butter, cubed
11 - 3/4 cup buttermilk, plus extra for brushing
12 - 1 large egg
→ Topping
13 - 2 tablespoons melted butter
14 - Sea salt flakes, to taste
15 - Extra crushed pretzels
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and black pepper until fully integrated.
03 - Add cold butter cubes to the dry mix and cut in with a pastry blender or use fingertips until the mixture forms coarse crumbs.
04 - Stir in chives, minced garlic, chopped chilies, and 1 cup of coarsely crushed pretzels, ensuring even distribution.
05 - In a separate bowl, whisk together buttermilk and egg. Pour liquid into the dry ingredients and gently mix with a fork until just combined. Do not overwork the dough.
06 - Using a large spoon or ice cream scoop, drop 8 evenly sized mounds onto the prepared baking sheet, spacing them apart.
07 - Brush each scone top with a little extra buttermilk. Sprinkle with additional crushed pretzels and sea salt flakes.
08 - Transfer to oven and bake for 16 to 18 minutes, until the tops are golden and centers are cooked through.
09 - Remove from oven and brush each warm scone with melted butter. Offer warm or at room temperature.
