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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Cut broccoli florets into bite-size pieces if necessary.
In a small bowl, combine half the sour cream (you’ll use the rest later), 1⁄2 tsp Frank’s RedHot® Original Seasoning Blend (1 tsp for 4), and a big pinch of salt. (Be sure to measure the Frank’s Seasoning—you’ll use the rest in the next step.) Stir in water 1 tsp at a time until Buffalo sauce reaches a drizzling consistency.