A combination of brown sugar, poppy seeds, and dried garlic and onion give these scones a savory, nutty flavor that pairs wonderfully with tea.
- 3 cups bread flour
- 1 tablespoon light brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 5 tablespoons cold unsalted butter, cut into pieces
- 1¾ cups cold heavy whipping cream
- 1 egg white
- 1 tablespoon water
- 1 teaspoon poppy seeds
- 1 teaspoon sesame seeds
- ½ teaspoon dried garlic flakes
- ½ teaspoon dried minced onion
- ½ teaspoon coarse salt
- Preheat oven to 350°.
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine flour, brown sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add cream, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface. Knead gently 5 to 7 times. Using a rolling pin, roll dough to a 1-inch thickness. Using a 2½-inch round cutter, cut 12 scones from dough. Place scones 2 inches apart on prepared baking sheet.
- In a small bowl, combine egg white and water, whisking to blend. Brush tops of scones with egg wash.
- In another small bowl, combine poppy seeds, sesame seeds, garlic flakes, onion, and coarse salt, stirring to blend. Sprinkle evenly over tops of scones.
- Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, 20 to 22 minutes.
- Serve warm.