Everything Bagel & Cheddar Scones with Chive Sour Cream

Everything Bagel & Cheddar Scones

with Chive Sour Cream

65 MIN
$11.99 6 Servings
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From the Test Kitchen

Warm, flaky scones get deliciously savory flavor from cheddar cheese and everything bagel seasonings like sesame seeds and dried garlic and onion, plus a side of fragrant chive sour cream.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    230 Cals (est.)
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fresh
ingredients
Everything Bagel & Cheddar Scones with Chive Sour Cream
Title
  • 1 cup All-Purpose Flour
  • ¼ cup Cream
  • 1 tsp Baking Powder
  • 2 oz Salted Butter
  • 1 Tbsp Everything Bagel Seasoning (Poppy Seeds, White Sesame Seeds, Black Sesame Seeds, Dried Minced Garlic, Dried Minced Onion & Coarse Salt)
  • 2 oz White Cheddar Cheese
  • 1 bunch Chives
  • ¼ cup Sour Cream
step-by-step
instructions
Make the dough
1 Make the dough
Place the butter in the freezer until hardened. Grate the cheese on the large side of a box grater. In a bowl, whisk together the flour, grated cheese, half the everything bagel seasoning, and 1/2 teaspoon of the baking powder (you will have extra). Season with salt and pepper. In a separate bowl, whisk together 2 tablespoons of the cream and 2 tablespoons of water. Working quickly, using the large side of a box grater, grate the frozen butter and place in the bowl of dry ingredients. Toss to thoroughly combine. Add the wet ingredients to the bowl of dry ingredients and stir to thoroughly combine (if the dough seems too dry, gradually add 1 teaspoon of water at a time and gently mix until the dough comes together).
Form & chill the dough
2 Form & chill the dough
Transfer the dough to a large piece of plastic wrap. Form into a disk, about 6 inches in diameter. Tightly wrap the disk in the plastic wrap. Refrigerate until set, about 20 minutes.
Cut & bake the scones
3 Cut & bake the scones
Meanwhile, place an oven rack in the center of the oven, then preheat to 350°F. Line a sheet pan with parchment paper. Cut the chilled dough into 6 equal-sized wedges. Transfer to the sheet pan, leaving about 2 inches between each scone. Evenly brush with the remaining cream and top with the remaining everything bagel seasoning; season with salt and pepper. Bake, rotating the sheet pan halfway through, 21 to 23 minutes, or until lightly browned and cooked through. Remove from the oven and let stand at least 10 minutes before serving.
Finish & serve your dish
4 Finish & serve your dish

Meanwhile, wash, dry, and thinly slice the chives. Place in a bowl; stir in the sour cream and season with salt and pepper. Serve the baked scones with the chive sour cream. Enjoy!

Tips from Home Chefs

Everything Bagel & Cheddar Scones

Make the dough
1 Make the dough
Place the butter in the freezer until hardened. Grate the cheese on the large side of a box grater. In a bowl, whisk together the flour, grated cheese, half the everything bagel seasoning, and 1/2 teaspoon of the baking powder (you will have extra). Season with salt and pepper. In a separate bowl, whisk together 2 tablespoons of the cream and 2 tablespoons of water. Working quickly, using the large side of a box grater, grate the frozen butter and place in the bowl of dry ingredients. Toss to thoroughly combine. Add the wet ingredients to the bowl of dry ingredients and stir to thoroughly combine (if the dough seems too dry, gradually add 1 teaspoon of water at a time and gently mix until the dough comes together).
2 Form & chill the dough
Transfer the dough to a large piece of plastic wrap. Form into a disk, about 6 inches in diameter. Tightly wrap the disk in the plastic wrap. Refrigerate until set, about 20 minutes.
Form & chill the dough
Cut & bake the scones
3 Cut & bake the scones
Meanwhile, place an oven rack in the center of the oven, then preheat to 350°F. Line a sheet pan with parchment paper. Cut the chilled dough into 6 equal-sized wedges. Transfer to the sheet pan, leaving about 2 inches between each scone. Evenly brush with the remaining cream and top with the remaining everything bagel seasoning; season with salt and pepper. Bake, rotating the sheet pan halfway through, 21 to 23 minutes, or until lightly browned and cooked through. Remove from the oven and let stand at least 10 minutes before serving.
4 Finish & serve your dish

Meanwhile, wash, dry, and thinly slice the chives. Place in a bowl; stir in the sour cream and season with salt and pepper. Serve the baked scones with the chive sour cream. Enjoy!

Finish & serve your dish
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