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.