Why You’ll Love This Recipe
I love this recipe because it combines the rich texture of a homemade scone with all the savory flavors I associate with an everything bagel. The green onions add freshness and a mild onion flavor without overwhelming the buttery dough.
I also like how versatile these scones are. I can make them for breakfast, add them to a weekend brunch spread, or serve them as a savory snack. They are especially delicious while still slightly warm from the oven.
Another reason I return to this recipe is the flaky texture. Keeping my butter and cream cold helps create distinct buttery layers as the scones bake. Chilling the shaped dough before baking also helps the scones hold their shape and rise beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Scones
- 2 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons kosher salt
- 3 teaspoons poppy seeds
- 3 teaspoons white sesame seeds
- 3 teaspoons dried minced onion
- 2 teaspoons granulated garlic
- 1/2 cup unsalted butter, frozen
- 1 cup thinly sliced green onions
- 1 1/2 cups cold heavy cream
For the Everything Bagel Topping
- 1 teaspoon poppy seeds
- 1 teaspoon white sesame seeds
- 1 teaspoon dried minced onion
- 1 teaspoon granulated garlic
- 1/2 teaspoon kosher salt
For the Egg Wash
- 1 large egg
- 2 teaspoons heavy cream or milk
Directions
1. Prepare the Dry Ingredients
I start by whisking the flour, sugar, baking powder, and salt together in a large mixing bowl. Then I stir in the poppy seeds, sesame seeds, dried onion, and granulated garlic so the seasoning is distributed evenly throughout the dough.
2. Add the Cold Butter
I grate the frozen butter directly into the flour mixture. I gently toss the butter through the flour until all the pieces are coated. I avoid working the butter too much because I want small, cold pieces to remain in the dough and create flaky layers in the oven.
3. Add the Green Onions
I fold the sliced green onions into the flour and butter mixture. I use both the white and green portions because they provide slightly different onion flavors and add attractive green flecks throughout the scones.
4. Add the Cream
I pour in the cold heavy cream and gently mix everything with a spatula. I stop mixing as soon as a shaggy dough begins to form. I don’t try to make the dough perfectly smooth because overworking it can make my finished scones tougher.
5. Fold the Dough
I transfer the dough to a lightly floured work surface and gently bring the loose pieces together. I shape it into a rectangle, fold the top third toward the center, and fold the bottom third over it.
I rotate the dough and repeat the folding process. These folds help me create additional layers without excessive kneading.
6. Shape and Cut
I gently shape the dough into approximately an 8-by-6-inch rectangle. Then I cut it into 8 equal scones and transfer them to a parchment-lined tray.
7. Chill
I refrigerate the shaped scones for about 1 hour. This step allows the butter to become firm again and helps the scones maintain their structure while baking.
8. Add the Topping
I preheat my oven to 400°F (200°C). In a small bowl, I combine the poppy seeds, sesame seeds, dried onion, granulated garlic, and salt.
I whisk the egg with the cream or milk, brush the mixture over the chilled scones, and generously sprinkle the everything bagel topping over each one.
9. Bake
I bake the scones for approximately 15–17 minutes, or until they have risen and developed golden-brown tops and edges. A comparable published recipe recommends an internal temperature of about 204°F (96°C) when fully baked.
I leave them on the baking sheet for about 5 minutes before transferring them to a wire rack.
Servings and Timing
This recipe makes approximately 8 scones. I plan on about 40 minutes of active preparation, 1 hour for chilling, and 15–17 minutes for baking. My total time is approximately 1 hour 55 minutes, including chilling time
- Servings: 8 scones
- Prep time: 40 minutes
- Chilling time: 1 hour
- Bake time: 15–17 minutes
- Total time: approximately 1 hour 55 minutes
- Oven temperature: 400°F (200°C)
Variations
Cheddar Everything Bagel Scones
When I want an even richer savory scone, I fold about 1 cup of shredded sharp cheddar cheese into the dough along with the green onions. The melted cheese works especially well with the garlic and onion flavors.
Parmesan and Green Onion Scones
I can add finely grated Parmesan for a salty, nutty flavor. I usually reduce the added salt slightly because both Parmesan and everything bagel seasoning contribute saltiness.
Jalapeño Scones
For some heat, I add finely diced fresh or pickled jalapeños. I particularly like combining jalapeño with cheddar for a spicy, cheesy variation.
Herb Scones
I sometimes add chopped fresh dill, parsley, or chives. Dill is especially good when I plan to serve the finished scones with cream cheese and smoked salmon.
Homemade Everything Seasoning
If I don’t have a prepared seasoning blend, I make my own using sesame seeds, poppy seeds, dried onion, dried garlic, and salt. Making it myself also lets me control how salty the finished scones are.
Storage/Reheating
I think these scones have their best texture on the day I bake them, particularly when they’re still slightly warm. If I have leftovers, I let them cool completely before placing them in an airtight container.
I can keep them at room temperature for about 2 days. For longer storage, I freeze the cooled scones in a freezer-safe container or bag. Freezing is also recommended for longer-term storage of similar everything bagel biscuits.
When I want to reheat a scone, I place it in a 325°F (165°C) oven for about 5–10 minutes, or until warmed through. I prefer using the oven rather than the microwave because it helps restore the slightly crisp exterior.
FAQs
Why aren’t my scones flaky?
I usually find that warm butter or overworked dough is the reason. I keep my butter, cream, and shaped scones as cold as possible. Cold pieces of butter release steam as they melt in the oven, which contributes to the flaky layers.
Can I use store-bought everything bagel seasoning?
Yes. I can replace the homemade topping with my favorite store-bought everything bagel seasoning. I check the salt content first, since some blends contain considerably more salt than others.
Why do I chill the scones before baking?
I chill them so the butter firms up and the dough has time to rest. Keeping the fat cold before baking helps produce taller, flakier scones. Chilling shaped savory scones before baking is also used in other everything bagel scone recipes for better rise and texture.
What can I serve with everything bagel scones?
I love serving them warm with butter or cream cheese. For brunch, I split them and add cream cheese, smoked salmon, capers, red onion, cucumber, or fresh dill. I can also serve them alongside scrambled eggs or a breakfast salad.
Can I freeze Everything Bagel Scones?
Yes. I let my baked scones cool completely before wrapping them individually and transferring them to a freezer-safe container. When I want one, I reheat it in the oven until the center is warm and the exterior becomes lightly crisp again.
Conclusion
Flaky Everything Bagel Scones with Green Onions give me everything I want from a savory breakfast bake: buttery layers, crisp golden edges, fresh onion flavor, and plenty of garlic, sesame, and poppy seed goodness.
PrintFlaky Everything Bagel Scones with Green Onions
Flaky Everything Bagel Scones with Green Onions combine buttery, tender layers with savory garlic, onion, sesame, and poppy seed flavors. Serve them warm with cream cheese or as part of a savory brunch.
- Prep Time: 40 minutes
- Cook Time: 15–17 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons kosher salt
- 3 teaspoons poppy seeds
- 3 teaspoons white sesame seeds
- 3 teaspoons dried minced onion
- 2 teaspoons granulated garlic
- 1/2 cup unsalted butter, frozen
- 1 cup thinly sliced green onions
- 1 1/2 cups cold heavy cream
- 1 teaspoon poppy seeds, for topping
- 1 teaspoon white sesame seeds, for topping
- 1 teaspoon dried minced onion, for topping
- 1 teaspoon granulated garlic, for topping
- 1/2 teaspoon kosher salt, for topping
- 1 large egg
- 2 teaspoons heavy cream or milk, for egg wash
Instructions
- Whisk the flour, sugar, baking powder, and salt together in a large mixing bowl. Stir in 3 teaspoons each of poppy seeds, sesame seeds, and dried minced onion, along with 2 teaspoons granulated garlic.
- Grate the frozen butter directly into the flour mixture. Gently toss until the butter pieces are evenly coated with flour, taking care not to overwork or warm the butter.
- Fold the sliced green onions into the flour and butter mixture.
- Pour in the cold heavy cream and gently mix with a spatula just until a shaggy dough forms. Do not overmix.
- Transfer the dough to a lightly floured work surface and gently bring the loose pieces together. Shape into a rectangle, fold the top third toward the center, then fold the bottom third over it. Rotate the dough and repeat the folding process once more.
- Gently shape the dough into an approximately 8-by-6-inch rectangle. Cut into 8 equal scones and transfer them to a parchment-lined baking sheet.
- Refrigerate the shaped scones for about 1 hour to firm the butter and chill the dough.
- Preheat the oven to 400°F (200°C). Combine 1 teaspoon each poppy seeds, sesame seeds, dried minced onion, and granulated garlic with 1/2 teaspoon kosher salt in a small bowl.
- Whisk the egg with 2 teaspoons heavy cream or milk. Brush the chilled scones with the egg wash and generously sprinkle with the everything bagel topping.
- Bake for 15–17 minutes, or until the scones are risen and golden brown on the tops and edges. The centers should reach approximately 204°F (96°C) when fully baked.
- Cool on the baking sheet for about 5 minutes, then transfer to a wire rack. Serve warm or allow to cool completely.
Notes
- Keep the butter, cream, and shaped dough cold for the flakiest texture.
- Avoid overworking the dough, which can produce tougher scones.
- Store cooled scones in an airtight container at room temperature for up to 2 days.
- For longer storage, wrap cooled scones individually and freeze them in a freezer-safe container or bag.
- Reheat scones in a 325°F (165°C) oven for 5–10 minutes to restore their lightly crisp exterior.
- Store-bought everything bagel seasoning can replace the homemade topping; adjust the added salt depending on the seasoning blend.
- For cheddar scones, fold about 1 cup shredded sharp cheddar into the dough with the green onions.
- For variations, add Parmesan, diced jalapeños, fresh dill, parsley, or chives.
- Serve warm with butter or cream cheese, or pair with smoked salmon, capers, cucumber, red onion, and fresh dill.
Nutrition
- Serving Size: 1 scone
- Calories: 475 kcal
- Sugar: 5 g
- Sodium: 790 mg
- Fat: 32 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 105 mg
