Description
These Everything Bagel Scones with Green Onions combine the savory flavors of an everything bagel in a flaky, buttery scone. Infused with poppy seeds, sesame seeds, onions, and garlic, and topped with cream cheese, smoked salmon, and capers, they make a perfect flavorful breakfast or brunch treat.
Ingredients
Scale
Scone Dough:
- 2 1/2 cups (315 grams) unbleached all-purpose flour plus extra for dusting the work surface
- 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
- 1 1/2 cups (360 ml) heavy cream cold
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
Scone Toppings:
- Cream Cheese
- Smoked Salmon
- Capers
Instructions
- Mise En Place: Place your butter in the freezer at least one hour before you start. Measure poppy seeds, sesame seeds, dried onions, and garlic in a small bowl. Chop the white and green parts of the green onions.
- Make the Scone Dough: Whisk flour, sugar, baking powder, and salt in a large bowl. Add poppy seeds, sesame seeds, dried onions, and granulated garlic and whisk to combine.
- Add Butter and Green Onions: Grate the frozen butter into the dry ingredients, toss to coat with flour, then rub the butter into the flour until mixture resembles coarse crumbs. Fold in the green onions.
- Add Cream: Pour in the cold heavy cream and gently mix with a rubber spatula until just blended. Dough will be shaggy with some flour visible.
- Form Dough: Turn dough onto a floured surface, scrape all dough from bowl, flour your hands, gather dough into a rectangle, pressing in any loose pieces.
- Tri-Fold Dough: Fold top third of dough toward center, then fold bottom third over top fold. Rotate dough 90 degrees, press into rectangle, and repeat fold once more.
- Shape and Cut: Shape dough into 9×7 inch rectangle, trim to 8×6 inch, then cut into 8 pieces approximately 2×3 inches. Place pieces on tray and chill for 1 hour.
- Make Everything Bagel Seasoning: Combine poppy seeds, sesame seeds, dried onion, granulated garlic, and salt in a small bowl and set aside.
- Preheat Oven: About 15 minutes before chilling ends, preheat oven to 400°F and line a half baking sheet with parchment paper. Whisk egg and cream for egg wash.
- Prepare Scones for Baking: Place chilled scones on baking sheet, brush tops with egg wash, then sprinkle everything bagel seasoning evenly over scones.
- Bake Scones: Bake for 17 minutes until tops and edges are golden and an instant-read thermometer reads 204°F.
- Cool Scones: Remove scones from oven, let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
- Serve: Serve warm, plain or topped with cream cheese, smoked salmon, and capers.
- Store: Store cooled scones in an airtight container for up to 3 days.
Notes
- Frozen butter creates tall, flaky scones by forming distinct fat pockets that steam in the oven to create layers.
- Chilling the shaped dough for 1 hour firms butter and relaxes gluten for better rise and shape; 30 minutes in freezer can substitute if short on time.
- Don’t overmix dough; the shaggy texture and tri-fold technique ensure tender, flaky scones.
- Use an instant-read thermometer to check doneness; bake until internal temperature is 204°F for perfect texture.
- Scones freeze well both unbaked and baked. Freeze unbaked scones after shaping; bake from frozen with an additional 3–5 minutes baking time. Freeze baked scones up to 1 month, reheat at 325°F for 8–10 minutes.
- Weigh flour to ensure accurate measurement; aim for 315 grams for best results.
