Everything Bagel Scones
These are a modified version of the cheese & onion scones I make for my mother-in-law. When she comes to babysit I make sure I have something nice for her to eat while she’s here and give her leftovers to bring home. You gotta treat your help right, guys! I still make the cheese and onion version sometimes but wanted something more pantry-friendly that didn’t require the extra steps of slicing onions or grating cheese. When you have a baby, every added step can feel burdensome. And bagels are not the only savoury baked good that deserve a fun seasoning. Delicious slathered with butter, hummus, or topped with cheese. I love them as a rich-in-flavour carby addition to a salad plate, bowl of soup, or my morning eggs. Even better -they freeze well so you can stash some away for later.
Ingredients
200g plain white flour
50g wholemeal flour
2.5 tsp baking powder
0.5 tsp fine salt
110g cold butter, finely sliced
3 tablespoons everything bagel seasoning, plus extra for sprinkling on top
1 egg
160ml buttermilk
Preheat your oven to 200°C. Line a baking tray with parchment paper.
Whisk together the white flour, wholemeal flour, baking powder, and salt.
Add the slices of cold butter and rub it in, until it mainly incorporated but with some pea-sized pieces remaining.
Stir through the everything bagel seasoning.
Whisk together the egg and buttermilk.
Make sure you have a clean, dry, work surface. Add half of the liquid to the dry mix. Use your hands to gently incorporate. Tip out the wettened mixture onto your clean work surface, then add most of the remaining liquid (reserving about a tablespoon to brush the tops) to the remaining dry mixture and incorporate. When done, it should look lumpy and resemble cellulite. If you have any straggling dry bits at the end, add a little bit of your reserved buttermilk and egg mixture to help bring them in. (The aim is to incorporate without overworking. Because these scones get sliced into triangles rather than cut into rounds, which then requires you to re-roll the remaining dough, you are unlikely to overwork it here unless you are a really rough kneader. So go gently but confidently).
Lightly dust the work surface with flour. Roll out into a 20cm disc.
Slice into 8 equal wedges. Place onto your prepared baking tray. Brush with the reserved buttermilk and egg mixture, and lightly sprinkle with everything bagel seasoning.
Chill in the fridge while you preheat the oven to 200°C.
Bake for 18-20 minutes, until risen, deeply golden, and fragrant. Allow to cool a little before eating.
