“Everything” Scones

A combination of brown sugar, poppy seeds, and dried garlic and onion give these scones a savory, nutty flavor that pairs wonderfully with tea.

“Everything” Scones
Serves: 12
  • 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
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. 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.
  4. 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.
  5. In a small bowl, combine egg white and water, whisking to blend. Brush tops of scones with egg wash.
  6. In another small bowl, combine poppy seeds, sesame seeds, garlic flakes, onion, and coarse salt, stirring to blend. Sprinkle evenly over tops of scones.
  7. Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, 20 to 22 minutes.
  8. Serve warm.