Everything Bagel Scones

Name: Everything Bagel Scones
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups (250 g) all-purpose flour, spooned and leveled; ½ cup (115 g) unsalted butter, cold, cut into 1/2-inch (1.25 cm) cubes; 1½ tsp (7 g) baking powder; ¼ tsp (1½ g) kosher salt or fine sea salt; 3 tbsp (30 g) everything bagel seasoning; ¾ cup (180 ml) heavy cream, cold, cold; 1 large egg, for egg wash; 1 tbsp (15 ml) water

From the MyKitchenBank Kitchen

Savory scones infused with everything bagel seasoning—a blend of sesame seeds, poppy seeds, garlic, and onion. These tender, flaky scones are perfect for breakfast, brunch, or as a base for bagel-inspired toppings like cream cheese and smoked salmon.

Prep: 15 min
Cook: 18 min
Wait: 5 min
Total: 38 min
Makes: 8 scones

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Steps

Before you start

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut butter into 1/2-inch (1.25 cm) cubes and refrigerate for at least 30 minutes.
Chill your mixing bowl in the freezer for 10 minutes if possible—cold equipment is key to flaky scones.
Have all ingredients measured and ready before you start mixing.

1
Mix flour and seasonings
- In a large mixing bowl, combine 2 cups (250g) all-purpose flour, 1.5 teaspoons (7g) baking powder, 1/4 teaspoon (1.5g) salt, and 3 tablespoons (30g) everything bagel seasoning.
- Whisk or stir with a fork until the seasonings are evenly distributed throughout the flour.
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Ready when: Dry ingredients are evenly combined with no streaks of seasoning
2
Cut in cold butter
- Add the 1/2 cup (115g) cold butter cubes to the flour mixture.
- Using a pastry cutter, two forks, or your fingertips, work the butter into the flour with quick, light motions until the mixture resembles coarse breadcrumbs with small pea-sized pieces of butter still visible throughout.
- This should take 3–5 minutes of gentle work.
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Ready when: Mixture resembles coarse breadcrumbs with pea-sized butter pieces still visible
Tip: Keep your hands cool and work quickly—you want cold butter pieces throughout the dough for flakiness. Warm butter makes tough, dense scones.
3
Add cream and mix dough
- Pour the 3/4 cup (180ml) cold heavy cream into the flour mixture.
- Using a wooden spoon or spatula, gently fold the ingredients together with 15–20 slow, deliberate strokes until a shaggy dough just barely comes together.
- The dough should still look slightly rough and lumpy, not smooth.
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Ready when: Dough comes together but still looks shaggy with visible lumps
Tip: Stop mixing as soon as the dough comes together—overmixing develops gluten and creates dense, tough scones instead of light, flaky ones.
4
Shape and cut scones
- Turn the dough onto a lightly floured surface.
- Using your hands, gently press the dough into a 7-inch (18 cm) disk about 1 inch (2.5 cm) thick.
- Using a sharp knife, cut the disk into 8 equal wedges like a pizza pie.
- Transfer each wedge to a parchment-lined baking sheet, spacing them about 1 inch (2.5 cm) apart.
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Ready when: Scones are shaped, cut, and arranged on the baking sheet with space between them
5
Apply egg wash
- In a small bowl, beat the 1 large egg with 1 tablespoon (15 ml) water until well combined.
- Using a pastry brush or the back of a spoon, lightly brush the top of each scone with the egg wash, covering the surface evenly.
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Ready when: Each scone is lightly coated with egg wash
6
Bake until goldenOven 400°F / 205°C
- Bake in a preheated 400°F (200°C) oven for 15–18 minutes until the tops are golden brown and the edges are just set.
- A skewer inserted into the center of a scone should come out clean or with just a few moist crumbs.
- The scones should not be dark brown or the interiors will be dry.
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Ready when: Tops are golden brown; skewer comes out clean or with just a few moist crumbs
Tip: Oven temperatures vary—watch the scones closely toward the end of baking so they don't over-brown.
7
Cool before servingOven 325°F / 165°C
- Transfer the scones to a wire cooling rack and let them rest for about 5 minutes.
- They are best served warm but can also be enjoyed at room temperature.
- If reheating later, wrap them in foil and warm in a 325°F (163°C) oven for 8–10 minutes.
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Tip: Don't skip the cooling period—the scones are fragile straight from the oven and will hold together better after a few minutes.

Good to know

Tips

Keep all ingredients cold: chill your mixing bowl and use cold cream and cold butter for the most tender, flaky scones. Cold ingredients are the secret to good texture.
Serve warm with cream cheese, smoked salmon, capers, thinly sliced red onion, and fresh dill for a complete bagel-inspired breakfast or brunch.
For extra crunch and visual appeal, sprinkle a few additional everything bagel seeds on top of each scone just before baking.
These scones are also delicious split in half, lightly toasted, and topped with softened cream cheese, lox, and your favorite spreads.

Make ahead

Shaped scones can be frozen for up to 1 month in an airtight container; bake from frozen, adding 3–5 minutes to the baking time. Unbaked dough can be refrigerated for up to 4 hours before shaping and baking.

Storage & reheating

Room temperature: Store in an airtight container for 2–3 days. Refrigerator: Cover or store in an airtight container for up to 5 days. Freezer: Wrap baked scones individually in plastic wrap and foil; freeze for up to 1 month. Reheat wrapped in foil at 325°F (163°C) for 8–10 minutes.

Substitutions

heavy cream, cold → 1/2 cup heavy cream + 1/4 cup sour cream. Creates a slightly tangier, more tender scone with subtle tang that complements the bagel flavors.
everything bagel seasoning → 2 tablespoons sesame seeds + 1 tablespoon poppy seeds + 1 tablespoon dried garlic flakes + 1 tablespoon dried onion flakes + 1/2 teaspoon additional salt. Mix your own everything bagel seasoning if store-bought is unavailable. Adjust salt to taste.
heavy cream, cold → 3/4 cup buttermilk. Buttermilk creates a lighter, more tender crumb and adds subtle tang. Reduce baking powder to 1 teaspoon (5g) to avoid over-leavening.
all-purpose flour → 1.75 cups all-purpose flour + 1/4 cup whole wheat flour. Whole wheat adds nuttiness and earthiness; the scones will be slightly denser and more complex in flavor.