Everything Scone Mini-Loaves
Is it a scone, or is it a bagel? We’ve taken the best of both worlds and created this delicious hybrid—a buttery scone dough that is sprinkled with This Is Everything Seasoning and baked in the shape of mini loaves. The flavorful seasoning blend, from the kitchen of Gaby Dalkin, founder of the website What’s Gaby Cooking, combines garlic, onion and poppy seeds with toasted white and black sesame seeds. Bake a batch or two of these sweet and savory gems so you’ll have treats on hand for breakfast or anytime of the day. To reheat the loaves, wrap them in foil, place on a baking sheet and bake in a 350°F (180°C) oven until heated through, about 10 minutes.
Ingredients:
- 4 cups (20 oz./625 g) all-purpose flour, plus more for dusting
- 4 1/2 Tbs. sugar
- 4 tsp. baking powder
- 3 1/2 tsp. kosher salt
- 12 Tbs. (1 1/2 sticks) (6 oz./185 g) cold unsalted butter, cut into 1/8-inch (3-mm) pieces
- 3 eggs
- 3/4 cup (6 fl. oz./180 ml) half-and-half
- 2 Tbs. milk
- 3 Tbs. Gaby’s This Is Everything Seasoning
- Salted butter, at room temperature, for serving
Directions:
Preheat an oven to 425°F (220°C). Place a 9-well Silplat silicone mini loaf plaque on a baking sheet.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the unsalted butter and toss the pieces to coat with the flour mixture. Using your hands, work the butter into the flour, breaking up the pieces slightly, until a cohesive mixture forms.
In a small bowl, whisk together the eggs and half-and-half. Make a well in the center of the flour mixture, then pour in the egg mixture. Using a silicone spatula or a wooden spoon, mix until a shaggy dough forms.
Scrape the dough out onto a lightly floured work surface and knead a few times to bring the dough together, incorporating any loose pieces. Shape the dough into a 12-by-6-inch (30-by-15-cm) rectangle about 3/4 inch (2 cm) thick. Cut the dough into 9 rectangles, each 4 by 2 inches (10 by 5 cm). Carefully place the rectangles in the silicone molds, shaping them as needed to fit. Brush the tops of the loaves with the milk and sprinkle with Gaby’s This Is Everything Seasoning.
Bake until the loaves have risen and are deep golden, 23 to 25 minutes. Let the loaves cool in the molds for 5 minutes, then unmold and serve warm or at room temperature with salted butter. Makes 9 mini loaves.
Williams Sonoma Test Kitchen
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