These easy, savory cheddar and chive scones with everything bagel are the perfect make-ahead breakfast or appetizer!
Prep Time25 minutesmins
Cook Time20 minutesmins
Total Time45 minutesmins
Course: Appetizer, Breakfast
Cuisine: American
Servings: 8scones
Author: Caitlin Charlton
Ingredients
2cupsall-purpose flour
1tablespoonbaking powder
1tablespoonsugar
½teaspoonKosher salt
2tablespooneverything bagel seasoning
1cupshredded medium cheddar cheese
1tablespoonfinely sliced chives
½cupunsalted butter, cold
1egg
½cupbuttermilk plus slightly more for brushing
Instructions
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour, baking powder, sugar, salt, everything bagel seasoning, cheese, and chives.
Cut the cold butter into small ½ inch cubes. Add the butter to the flour mixture. Working quickly, use your fingers to break the butter into pea sized pieces, making sure each bit of flour comes in contact with the butter while doing so.
Whisk the egg and buttermilk together. Pour into the flour mixture. Use a rubber spatula to gently combine and form a very shaggy dough. Dump the dough onto a lightly floured work surface. Very gently knead the dough until just beginning to combine. Gently form the dough into an approximately 1.5-inch thick disk. Slice into 8 triangles and place each triangle 2 inches apart on the baking sheet. Freeze for 15 minutes.
Lightly brush each scone with buttermilk. Bake the scones for 18-25 minutes, or until golden brown on the bottom and slightly golden on top. Serve immediately with unsalted butter on the side, if desired.
Notes
This recipe makes 8 triangular scones. The dough will be slightly sticky and wet when you are forming it. You'll get a little bit of dough stuck on your hands, but it shouldn't all be stuck on you. The moisture level in the air around you will affect this. If it is too sticky, add a dusting of flour. If the dough is too dry and not forming a disk, add a tablespoon of buttermilk at a time.