If everything seasoning is good on a bagel, then it’s great on these Everything Bagel Scones! Serve for brunch or alongside a hot bowl of tomato soup!
I know it might seem like everything bagels are sprinkled with a bit of, well, everything. But I can definitely tell when something is missing. One of our local grocery stores makes bagels in their bakery department, but they don’t use caraway seeds in their everything bagel topping. Let me tell ya – it’s noticeable! Similarly, we ordered 5 dozen bagels from a Montreal bakery last year. (This bakery bakes their bagels over an open fire – they’re insanely good!) But we noticed they didn’t use salt in their everything bagel topping. Again – it was noticeable from the first bite!
For these Everything Bagel Scones, I used a classic everything bagel topping – including caraway and salt. Of course, you can play around with the amounts and seasonings, but this combination is spot-on for us.
Everything Bagel Scones
Everything bagels are my go-to bagel flavor. If everything seasoning is good on a bagel, then imagine how good it is on a scone! While these scones would certainly be acceptable for breakfast, I actually prefer these alongside a bowl of piping hot soup.
I do still enjoy sweeter scones, but ever since I made these Bacon Cheddar Scones I can’t stop thinking about savory scones. (Those were amazing as they had pockets of melted cheese throughout the scones! Oh, and bacon.) A good scone should be tender and flaky, and these Everything Bagel Scones are just that. They’re perfect for breaking apart into pieces and dunking into a hot bowl of soup.
A couple of quick baking notes on these Everything Bagel Scones: (1) Make sure your butter is cold. Like frozen cold. Cold butter is key to the overall texture of your scones, and I actually prefer to freeze the butter and then grate it into the dough using a coarse grater. Sure, it gets a little messy near the end of the stick when it starts to melt due to the heat of your hand – but that’s a small price to pay for scone perfection!
(2) Freeze the dough. This tip really should be listed as (1a) because it relates directly back to the cold butter. As you mix the dough, the butter will warm up slightly. We want to get it super cold again – so the dough goes off to the freezer for about 30 minutes before going into the oven. Sure, that requires a bit of planning ahead and bit of patience – but that’s a small price to pay for scone perfection!
(3) Brush the top of the dough with cream before baking. This final step accomplishes two goals – the cream wash contributes to the golden color of the scones once they are baked, and it also makes the everything bagel topping stick. Since these scones are coming straight out of the freezer, the dough is very cold and thus the seasonings won’t stick too well. Brushing the scones with cream helps fix that problem! (This is the same logic for when you sprinkle sanding sugar on top of sweet scones.)
If you’re looking for a fun and tasty scone recipe, then put these Everything Bagel Scones on the list of things to bake. They make for one heck of a side dish alongside a nice bowl of tomato soup! Cheers!
Did you make a batch of these Everything Bagel Scones at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Everything Bagel Scones
For the Scones
- 2 cups all-purpose flour
- 1 Tbsp sugar
- ¾ tsp salt
- ½ tsp black pepper
- ½ tsp onion powder
- 2½ tsp baking powder
- ½ cup unsalted butter frozen
- 1 tsp minced garlic
- ¼ cup chopped chives
- 1 large egg
- ½ cup + 2 Tbsp heavy whipping cream divided
For the Everything Bagel Topping
- ½ Tbsp dried onion flakes
- ½ Tbsp dried garlic flakes
- ½ Tbsp poppy seeds
- ½ Tbsp sesame seeds
- ½ Tbsp caraway seeds optional
- 1 tsp kosher salt
- Using a large bowl, add flour, sugar, salt, black pepper, onion powder and baking powder; stir until well combined. Set bowl aside.
- Using a large-holed grater, grate the frozen butter. Add butter and minced garlic to the mixing bowl. Use a pastry cutter (or two forks) to work in the butter until a crumbly mixture forms.
- Add chives; stir until well combined.
- Using a separate bowl, whisk together the egg with ½ cup of heavy whipping cream. Add egg mixture to the bowl with flour; use a fork to stir until dough comes together in a sticky ball.
- Turn dough out onto a well-floured countertop or cutting board. Press dough into a 7” disc and cut into 8 wedges. Place wedges 1” apart on a parchment-lined sheet pan; refrigerate or freeze pan for 30 minutes.
- Preheat oven to 425°F.
- Using a small bowl, make the Everything Bagel Topping by combining onion flakes, garlic flakes, poppy seeds, sesame seeds and kosher salt.
- Brush tops of scone with remaining 2 Tbsp of cream. Sprinkle tops of scones with Everything Bagel Topping.
- Bake for 20-24 minutes, or until tops of scones are golden brown. (Tip: Check scones after ~12-15 minutes. If they tops are browning too quickly, tent with foil.)
- Let scones cool on pan before serving warm or at room temperature.
Looking for some delicious soup recipes for serving with these scones? Check out these favorites: