Why not take the salty, crunchy, umami-filled topping on everything bagels and apply it to another breakfast favorite? This scone recipe walks you through how to make the everything bagel mix: it’s just a couple teaspoons each of sesame seeds, dried minced garlic, dried minced onion, and poppy seeds. You can also buy the mix to shave a couple minutes off prep time: King Arthur Flour makes one, as does Trader Joe’s. Be sure to handle the scone dough as little as possible so it stays tender. Serve this treat with warm butter and honey—or even a smear of cream cheese.
2 teaspoons sesame seeds
2 teaspoons dried minced garlic
2 teaspoons dried minced onion
½ teaspoon poppy seeds
¼ teaspoon black pepper
3 teaspoons kosher salt, divided
1 cup rolled oats
1½ all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon garlic powder
¼ teaspoon onion powder
¾ cup (1½ sticks) unsalted butter, melted and cooled
⅓ cup buttermilk
2 large eggs, plus 1 large egg yolk
Sat fat 10.41g
How to Make It
Preheat oven to 375°F. Stir together sesame seeds, garlic, onion, poppy seeds, pepper, and 2 teaspoons of the salt in a small bowl.
Process oats in a food processor until finely ground. Add flour, sugar, baking powder, baking soda, garlic powder, onion powder, and remaining 1 teaspoon salt; pulse until combined. Transfer to a large bowl.
Whisk butter, buttermilk, and whole eggs in a medium bowl. Add to oat mixture; stir just until combined. (Mixture will be sticky.) Scrape onto a lightly floured work surface. Using floured hands, gently knead just until dough comes together, 3 or 4 times. Pat into a 9-inch square and cut into 9 3-inch squares. Transfer to a parchment-lined baking sheet.
Whisk egg yolk and 1 teaspoon water in a small bowl. Brush dough with egg wash and sprinkle evenly with seed mixture. Bake until well browned and center is firm to the touch, 20 to 22 minutes.
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