If "everything spice" tastes good on bagels, it should taste even better on other carbs...like these buttery, flaky, tender scones. And it does. I made them to accompany Progresso's Garden Vegetable Soup, but they do well sopping up other soups and stews, too.
Use the ratios of spices to make extra spice blend and sprinkle it on everything from roasted vegetables to polenta. —Posie (Harwood) Brien
3 1/2 teaspoons
kosher salt, divided into 2 teaspoons and 1 1/2 teaspoons
In a small bowl, mix together the dried onion, garlic powder (or dried garlic), sesame seeds, poppy seeds, and 2 teaspoons of kosher salt. Taste the blend! If you prefer one flavor, you can easily adjust the ratios to your liking. Set your spice blend aside.
Preheat your oven to 400 degrees F.
In a large bowl, whisk together the flour, baking powder, and remaining 1 1/2 teaspoons salt. (NB: If you find your scones are not moist enough for your liking, add 1 teaspoon of sugar here. It won't make them sweet at all but will help keep them moist.)
Add 2 tablespoons of your spice blend and whisk to combine.
Cut your cold butter into the flour mixture using a fork, pastry cutter, or your fingers. Continue until the butter is in small lumps, the size of peas or smaller. Be careful not to overwork the dough; you don't want to touch it more than you need to or the heat of your hands will warm the butter too much.
Whisk together the eggs with the milk or cream and add this to your flour mixture. Stir with a fork or wooden spoon until the dough comes together. It will be dry, but it should stick together when you pinch it. If it's too dry, add a drizzle of milk or cream.
Turn the dough out and knead it very gently with your hands to bring it together into a cohesive ball. Flatten the dough into a disc about 1 1/2" high. Using a 2" (or slightly larger) biscuit cutter or sharp glass, press down firmly into the dough (do not twist!).
Place your dough circles onto a parchment-lined baking sheet. Brush the tops of each scone lightly with water or milk and sprinkle a generous amount of spice blend on top of each one.
Bake the scones for 10-15 minutes, or until golden brown on the edges. Remove from the oven, let cool for a few minutes on the baking sheet, then transfer to a wire rack to finish cooling.