Flaky Everything Bagel Scones with Green Onions

My everything bagel scone recipe is a mouthwatering combination of my buttery flaky scone recipe and my homemade everything bagel seasoning made with poppy seeds, sesame seeds, dried onions, granulated garlic and fresh green onions. A sprinkle of homemade bagel seasoning on top gives the scones a crisp, savory crust that's delicious with cream cheese or smoked salmon.

My Go To Scone Recipe

Over the years I’ve developed a base scone recipe that consistently produces buttery, tender scones with beautiful layers and a soft interior that is never dry. I’ve used it to make sweet versions like my orange cream scones and lemon poppy seed scones, and it works just as well for this savory breakfast scone.

Because the base dough is so reliable, I can focus on building flavor while knowing the texture will turn out right every time. The key is a few simple techniques that ensure the scones stay light, flaky, and tender.

• Keep the butter very cold. Frozen butter is key to tall, flaky scones. When the butter melts in the oven it releases steam, which lifts the dough and creates layers. If the butter softens before baking, the scones will be denser.
• Don't overwork the dough. The dough should look shaggy and slightly uneven when you first mix it. Overmixing develops gluten, which can make the scones tough instead of tender.

Why I Make My Own Bagel Seasoning

I first learned how to make my own everything bagel seasoning in a baking class, and the flavor was so good that I started experimenting with it in other recipes, including this scone recipe. These scones replicate one of my favorite savory bagel flavors and are perfect for breakfast, brunch or a special occasion like Mother's Day.

There are three advantages to making a from scratch bagel seasoning recipe:

• Fresh Green Onions. The green onions add a lot of flavor to these buttery scones. They add a mellow, sweet onion flavor combined a subtle grassiness that pairs well with the buttery flavor of the scones sand make every bite delicious.
• Controlling the Salt. A lot of store bought bagel seasonings have a lot of salt which will typically be okay when just adding it on top to the baked good. But since my recipe uses the bagel seasoning in and on top of the scone, it was important to control the salt so the scone wouldn't be too salty.
• Flavor, Flavor, Flavor. While my recipe is well balanced between the poppy seeds, sesame seeds, dried onion, and granulated garlic you can easily increase the garlic or onion depending on your own tastes.

Everything Bagel Scone Ingredients

Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

How to Make Everything Bagel Scones

Step 1: Whisk together the flour, sugar, salt, and baking powder.

Step 2: Add the dried onions, granulated garlic, poppy seeds, and sesame seeds.

Step 3: Grate in the frozen butter and rub into to the dry ingredients.

Step 4: Mix in the chopped green onions. Use the white and green parts.

Step 5: Add the cold heavy cream.

Step 6: Fold in the cream just until the dough looks shaggy.

Step 7: Lightly knead the dough and shape it into a rectangle.

Step 8: Cut the dough into eight rectangles and chill for 1 hours.

Step 9: Brush the scones with egg wash and sprinkle with everything bagel seasoning.

Step 10: Bake until golden brown and the internal temperature is 204°F on an instant read thermometer.

Serving Ideas

These scones are delicious with a just a schmear of butter. If you're making these for gathering or special occasion serve them with smoked salmon, cream cheese, and capers.

If you make this buttery savory scones please leave a rating and a comment below.

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Flaky Everything Bagel Scones with Green Onions

4 from 1 vote

Prep Time: 40 minutes minutes

Cook Time: 15 minutes minutes

Chilling Time: 1 hour hour

Total Time: 1 hour hour 55 minutes minutes

My everything bagel scone recipe is a mouthwatering combination of my buttery flaky scone recipe and my homemade everything bagel seasoning made with poppy seeds, sesame seeds, dried onions, granulated garlic and fresh green onions. These are perfect for breakfast, brunch, or a special occasion.

Servings: 8 scones

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Course: Breakfast

Cuisine: American

Author: Cheryl Norris

Equipment

• ▢
  Mixing Bowls
• ▢
  Digital Scale
• ▢
  Large Whisk
• ▢
  Silicone Spatula
• ▢
  Half-Size Baking Sheet
• ▢
  Parchment Paper

Ingredients

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

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Instructions

Mise En Place

• Place your butter in the freezer at least one hour before you’re ready to start making the scones. Measure out the poppy seeds, sesame seeds, dried onions, and garlic into a small bowl. Chop the white and green parts of the green onions.

Make the Scone Dough

• Whisk together the flour, sugar, baking powder, and salt in a large bowl. Add the poppy seeds, sesame seeds, dried onions, and granulated garlic and whisk them into the flour mixture.
• Grate the frozen butter into the dry ingredients. Toss the butter to coat it with the flour mixture, then rub the butter into the flour. Add the green onions and fold them into the flour.
• Add the cream to the dry ingredients and use a rubber spatula to mix the ingredients together until just blended and most of the flour is mixed in. The dough will look shaggy and there will still be some flour not mixed in.
• Dump the dough onto a floured work surface. Use a dough scraper to get all the dough out of the bowl. Flour your hands. Gather the dough and press it into a rectangle shape. There may be pieces of dough on the side. Take those pieces and press them into the top of the dough.
• Use your bench scraper to fold the top third of the dough towards the center. The dough is still crumbly at this point, which is why you need the dough scraper. Fold the bottom third over the top fold. Rotate the dough 90 degrees. Use your fingers to press the dough into a rectangle and repeat the tri-fold.
• Shape the dough into a 9x7-inch rectangle. Use the bench scraper to square the sides and trim the edges to an 8x6-inch rectangle. Cut the dough into 8, 2x3-inch pieces. Place the pieces on a board or tray (that will fit into the refrigerator) and chill for 1 hour.

Make the Everything Bagel Seasoning

• Mix together the poppy seeds, sesame seeds, dried onion, granulated garlic, and salt. Set this seasoning mixture aside until ready to bake the scones.

Bake the Scones

• About 15 minutes before the chilling time is complete, preheat the oven to 400°F. Line a half baking sheet with parchment paper. Whisk together the egg and cream.
• Place the scones on a baking sheet. Brush the tops of the scones with the egg wash, then sprinkle the everything bagel seasoning on top. Bake the scones for 15-17 minutes until the tops and edges are golden brown, the scones have increased in height and the internal temperature registers about 204°F using an instant-read thermometer.
• Remove the scones from the oven. Let them sit on the baking sheet for 5 minutes, then move them to a wire rack to finish cooling.

Serving the Scones

• The scones are best served warm. Serve plain, or with cream cheese, smoked salmon, and capers.

How to Store the Scones

• Store the cooled scones in an airtight for up to 3 days.

Notes

Why freeze the butter. Frozen butter is the key to tall, flaky scones. When you grate it directly into the flour, you create small, distinct fat pockets that stay cold and solid. In the oven, the water in the butter turns to steam and creates lift, giving you those beautiful layers. If the butter warms up and blends into the flour, you lose that structure and end up with a dense, crumbly scone.

Don't skip the chill. Resting the shaped scones in the refrigerator for 1 hour does two things: it firms the butter back up after handling, and it gives the gluten a chance to relax. Cold dough holds its shape in the oven and rises upward. If you're in a hurry, 30 minutes in the freezer can substitute for 1 hour in the refrigerator.

The shaggy dough is intentional. Resist the urge to mix the dough until smooth. Overmixing develops gluten and makes scones tough. The tri-fold technique does the work of bringing everything together without overworking the dough. If there are a few dry flour bits when you turn it out, that's fine — they'll be incorporated during the folds.

Internal temperature is your most reliable doneness cue. Oven temperatures vary, and visual cues (golden tops and edges) can be misleading, especially with darker pans. Pull the scones when an instant-read thermometer inserted into the center reads 200–204°F. Below 195°F and the interior will be gummy; above 210°F and they'll dry out quickly.

Make-ahead and freezing. These scones freeze beautifully before baking. After shaping and chilling, place the unbaked scones on a parchment-lined tray and freeze until solid (about 2 hours), then transfer to a zip-top bag. Bake directly from frozen at 400°F, adding 3–5 minutes to the baking time. Do not thaw first. Baked scones can also be frozen in an airtight container for up to 1 month; reheat at 325°F for 8–10 minutes.

Weighing vs. measuring flour. Measuring flour by volume is the most common source of dense, dry scones. A cup of flour can range from 120 to 160 grams depending on how it was scooped. For this recipe, 315 grams is the target. If you don't own a kitchen scale, spoon the flour into the measuring cup and level it off, never scoop directly from the bag.

Nutrition

Calories: 495kcal | Carbohydrates: 68g | Protein: 10g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 313mg | Potassium: 257mg | Fiber: 4g | Sugar: 8g | Vitamin A: 936IU | Vitamin C: 8mg | Calcium: 89mg | Iron: 4mg

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