As some of you may know, my husband and I went back to the U.S. this last July through September basically to pack up our house, sell everything we own, and do a little 'Farewell America' tour. We spent a month in Seattle saying goodbye to all our friends and posessions, then spent another month, divided between the NE (New York & Maine), the SE (Florida, Georgia, & the Carolinas), and the SW (SoCal & Mexico). Needless to say it was a whirlwind tour: we slept on a lot of futons, spent quality time with a lot of people, and ate a LOT of good food. Wouldn't have had it any other way.
We hit a lot of foodie cities on our tour, but for sure the unexpected highlight was Portland, Maine. It actually reminds me of the NE version of Portland, Oregon, except it's even smaller which is what makes the high concentration of artisan everything more impressive. Everywhere we ate could (should) be a blog post in itself. But one place we frequented almost daily was Tandem Coffee Roasters. They had amazing coffee but also a pastry selection that blew my mind.
I can still picture the lineup in my mind: chocolate loaf with paprika peanut butter frosting, loaded biscuits with homemade jam, spelt and coconut tea cake and…. the Everything Bagel Scones. Pure genius. My two go-to choices for breakfast on the go, conveniently combined into one. Perfect domed wedge scones, with an everything bagel crusted lid. When I broke it open, I was delighted to find the everything bagel seasoning distributed throughout the inside, as well. Little pockets of cream cheese tucked into every other bite, a welcome surprise. Savory, with a vague and appropriate sweetness. Dense and moist but still crumbly. I devoured it, and vowed (out loud) to my husband I would try to recreate these to the best of my ability when we returned to Thailand.
And so I did.
So here we are! Now you can enjoy all that you crave from a bagel—lets be honest, its mostly the cream cheese and crunchy seasoned lid—in a scone, anytime you want! I like to think that even the bakery team at Tandem would be proud of what I’ve accomplished here. Since I did not have their recipe, only a distant, delicious memory to go off of, I was prepared to embark down a long road of tweaking and testing. But honest to goodness these were perfect on the first try.
Even though I am bringing the scones to you, I still highly recommend a trip to Portland, Maine if you can swing it. Bring your stretchy pants and eat your way through the city like its your job. Thanks again to Tandem Coffee for the inspo!
WHAT YOU'LL NEED
2 cups flour
1 Tbs baking powder
1/2 Tbs sugar
4 Tbs everything bagel seasoning*, divided
10 Tbs unsalted butter, very cold
1/2 cup cream + 1 Tbs, for brushing
3 oz (85 grams) cream cheese, very cold
3 scallions, green parts only, thinly sliced
*Personally, I used “Everything But the Bagel” seasoning from Trader Joes that I brought back with me from America. If you don’t have access to a Trader Joes or don’t live in the United States, here’s a recipe to make your own bagel seasoning for this recipe. Or for anything.
In a small bowl, mix 2 tsp each (makes 4 Tbs) :
Black sesame seeds
White sesame seeds
Dried onion (flakes not powder)
Dried garlic (flakes not powder)
WHAT YOU'LL DO
First, put your cream cheese and butter in the freezer to get extra cold. This will help you cut it and keep its shape in the scone mix.
Next preheat your oven to 400 degrees F.
In a medium sized bowl mix your flour, baking powder, half (2 Tbs) of your everything bagel seasoning, and sugar. Set aside.
In another bowl, whisk your eggs and cream. Set aside.
Remove your butter from the freezer. Cut into small cubes (or alternately grate it on a cheese grater) and add to the flour mixture. Using a pastry cutter or your hands, cut in the butter until you have small, smashed pea sized bits of butter remaining.
Remove your cream cheese from the freezer. Dice into small 1/4-1/2 inch cubes. Toss gently into the butter & flour mixture and toss to coat and evenly distribute the cream cheese pieces. Add in the chopped scallions and do the same.
Lastly, add in the egg and cream mixture. Mix with a few turns of a spatula, until the dry ingredients are moistened and the dough comes together but don’t overmix.
Turn the dough out onto a lightly floured surface and knead gently if the dough doesn’t stick together. With floured hands, shape into a flattened circle. Cut the circle into quarters and then in half again to form 8 wedges.
Transfer to a parchment lined baking sheet at least 2 inches apart from each other. Brush the tops with a pastry brush dipped into the remaining tablespoon of cream (or milk if you prefer).
Then sprinkle your remaining 2 Tbs of Everything Bagel seasoning on the tops of the brushed scones.
Bake for 14-15 minutes, or until golden and crisp on edges.
Transfer to a wire rack to cool. These are best enjoyed slightly warm or at room temperature.
Adapted from this recipe via Food52