Everything Bagel Scones
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:
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Will be making this soon with few subs i never had everything bagel scones before perfect for my brunch everyday in Singapore will dm you if i make this and let you know how it goes Thanks Ramya
These scones would be great for brunch, Ramya! Everything seasoning is unique, but it is quite tasty…especially on top of buttery, flaky scones. I hope you get a chance to make these!!
David – I think you need to patent that everything topping of yours and start mass-producing it to sell! Wow – Im not sure I could have picked out the lack of caraway seeds – my hat’s off to you, my friend!
While I have had a sweet AND salty scone, I don’t think I’ve ever had a savory one and I’m imaging how amazing it would be – a scone texture with your incredible everything topping – simply heavenly!
Haha – I’m pretty sure that everything topping is already sold. I’ve heard from friends that they are addicted to the Trader Joe’s version of everything topping. I haven’t tried that one, but I have tried the one made by Auntie NoNo’s and it’s quite tasty! Either way, I highly recommend a batch of savory scones. They could work for brunch, but we served ’em alongside bowls of soup or salads…kinda like a dinner roll. So good…. 🙂
Love the addition of caraway seeds to the EBTB mix! It’s such a great flavour. And these scones… great tip with the frozen butter — you can see all those layers of flakiness! Yum!!
Ah – caraway is an essential part of everything topping! It was so strange when we got those everything bagels from our local supermarket only to find that they didn’t use caraway in the mix. Either way, these scones are SO good, Michelle. They would make a great breakfast, but we served these alongside soups and salads…kinda like a dinner roll. Now I’m craving another batch. Haha!
i love savoury scones tho people here generally have scones with jam and cream. everything bagel? some kind of seasoning clearly. such interesting stuff you americans do have – tee hee.
Savory scones do exist here in the States, but they are definitely second fiddle to their sweeter cousins. If you’ve never played around with everything seasoning, then drop everything (not the seasoning – hah!) and make a batch today! I like the proportions listed in this recipe, but you can easily play with the various amounts. Everything bagels are classic here in the States, but there are so many fun ways to use everything seasoning!
The scones look lovely and that topping so delicious! It is not easy to find scones here and I am bookmarking your recipe to try them sometime soon. Thanks for sharing 🙂
Ah, these scones are so good, Taruna! The key is cold – cold butter, cold dough. That leads to good flaky scones once they hit the heat from the oven. And there are so many ways to play around with the flavors – this Everything version is tasty, but there are dozens of different versions you could make here!
It’s ironic that there is almost no food that I do not like, but one of them is “everything.” However, the idea of a savory scone is a good one, and I could see myself modifying this recipe to create an “almost everything” scone.
That is ironic indeed, Jeff. Since there is no ‘standard’ version of everything topping, I wonder which seasoning it is that turns you off. I could see it being the caraway – I personally love caraway, but I know it can be polarizing. Like you said, you could modify this to use your own seasoning blend. Don’t understand the value of a savory scone for alongside a bowl of soup!
It’s not the caraway. I’m genetically programmed to love caraway. (Polish grandparents). I’ve never been sure what it is. I didn’t know there were different blends! That’s cool. You know, though, I’ve never had
“everything” paired with a creamy soup. You’ve got a good point there.
Well, I don’t eat bagels often (Like may be twice a year?), so I am not an expert. And I even didn’t know that everything bagel topping should have caraway seeds! I love caraway seeds, and I think they’re so underrated even though they’re so good on bread. Indeed, I haven’t used any myself for a long time. Perhaps, I should start with making these scones. Delicious!
Well, to be fair, I don’t think there is a ‘standard’ everything seasoning. However, I always notice when caraway seeds are missing – to me, that’s a classic addition to everything seasoning. Same with salt. I highly recommend making some bread with caraway seeds…or perhaps a batch of these scones. This weekend sounds like a good time for that, right?? Happy weekend, my friend!
Everything bagels are my favorite bagel so I can only imagine that these will quickly become my favorite scone! I can’t wait to get baking!
Same here, Kathy! I love a good everything bagel. (Blueberry do come in second – albeit a distant second.) But take that everything seasoning and put it on a buttery scone? Yes, please! 🙂
Bagels on open fire, they will definitely be good, the flavour the wood imparts on that bread will make it special, same thing with cooking dishes. I remember my grandmother cooks most of the dishes on open fire and that smoky flavour gives all of her cooking some character.
If you ever make your way to Montreal, then definitely check out their bagel shops! St. Viateur Bagels was one of our favorite stops up there. I feel like you don’t see bagels cooked over an open fire very often! (They also ship, and we ordered like 6 dozen everything bagels from them a while back…good thing they freeze well! Haha.)
These are so lovely and easy to make, and they are insanely flaky and tender!
Thanks so much, Chrissy – I’m really glad you like this recipe! 🙂