Description
These Flaky Everything Bagel Scones are a delightful twist on traditional scones, bursting with the savory flavors of everything bagel seasoning and fresh green onions. Perfectly crisp on the outside and tender inside, they pair wonderfully with cream cheese, smoked salmon, and capers for a gourmet breakfast or brunch treat.
Ingredients
Scones
- 2 1/2 cups (315 grams) unbleached all-purpose flour (plus extra for dusting)
- 3 tablespoons (37 grams) granulated sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons Diamond kosher salt
- 3 teaspoons poppy seeds
- 3 teaspoons white sesame seeds
- 3 teaspoons dried onions
- 2 teaspoons granulated garlic
- 8 tablespoons (113 grams) unsalted butter (frozen)
- 1 cup (70 grams) thinly sliced green onions (white and green parts)
- 1 1/2 cups (360 ml) cold heavy cream
Everything Bagel Seasoning
- 1 teaspoon poppy seeds
- 1 teaspoon white sesame seeds
- 1 teaspoon dried onions
- 1 teaspoon granulated garlic
- 1/2 teaspoon Diamond kosher salt
Egg Wash
- 1 large egg
- 2 teaspoons heavy cream or milk
To Serve (Optional)
- Cream cheese
- Smoked salmon
- Capers
Instructions
- Mise En Place: Place butter in the freezer for at least one hour before starting. Measure poppy seeds, sesame seeds, dried onions, and garlic into a small bowl. Chop white and green parts of the green onions.
- Make the Scone Dough: In a large bowl, whisk together flour, sugar, baking powder, and salt. Add poppy seeds, sesame seeds, dried onions, and granulated garlic, mixing evenly.
- Add Butter: Grate the frozen butter into the dry ingredients. Toss to coat with flour and rub the butter into the flour mixture to create a crumbly texture. Fold in the sliced green onions gently.
- Add Cream and Mix: Pour cold heavy cream into the flour mixture. Use a rubber spatula to mix until just combined. The dough will remain shaggy with some flour still visible.
- Shape and Fold Dough: Turn dough onto a floured surface. Use a dough scraper to gather and press dough into a rectangle, incorporating any loose pieces. Fold the top third of the dough towards the center, then fold the bottom third over the top fold. Rotate 90 degrees and repeat folding. Press into a neat rectangle.
- Cut and Chill: Square sides with a bench scraper, trim edges to form an 8x6-inch rectangle, then cut into eight 2x3-inch pieces. Place pieces on a tray and refrigerate for 1 hour.
- Prepare Everything Bagel Seasoning: Combine poppy seeds, sesame seeds, dried onion, granulated garlic, and salt. Set aside.
- Preheat Oven: About 15 minutes before the chilling ends, preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
- Egg Wash and Season: Whisk the egg and heavy cream or milk together. Brush tops of chilled scones evenly with egg wash, then sprinkle generously with prepared everything bagel seasoning.
- Bake: Bake scones on the prepared baking sheet for 15-17 minutes until golden brown, puffed, and the internal temperature reaches about 204°F (96°C).
- Cool: Remove from oven and let scones sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Serve: Serve warm, plain or topped with cream cheese, smoked salmon, and capers for an elevated experience.
- Store: Store cooled scones in an airtight container at room temperature for up to 3 days.
Notes
- Freezing the butter is essential for creating flaky layers in the scones.
- Do not over-mix the dough; it should remain slightly shaggy to maintain flakiness.
- Chilling the dough before baking helps the scones hold their shape and enhances texture.
- Use a sharp knife or bench scraper for clean cuts to avoid compressing the dough.
- Everything bagel seasoning can be adjusted to taste; add more or less garlic and onion as preferred.
- Serve these scones warm for the best flavor and texture experience.
