You guys. These pastries. Honestly? I don’t have much to say about ’em, other than I strongly suggest that you get to the kitchen and get a batch of these babies in the oven, STAT. These scone-croissant crossovers (more on that in just a second) are the product of a serious addiction to Trader Joe’s Everything But The Bagel Spice and a recent bout of insomnia. For once, I’m not mad about my lack of sleep: if recipes like this one keep comin’ to me at 1 AM, I’m willing to make the sacrifice.
Basically, what we’ve got here, are ridiculously flaky, insanely flavorful, savory, hand-held pockets of deliciousness. They’re made with whole wheat flour, so they don’t puff up like a traditional scone would, and that’s part of what makes them so incredible…that, and a hefty helping of butter, which gives them a croissant-like quality that is undeniable. Really, they’re just the perfect love child of the two traditional pastries, hence the name “croiss-cone.” These are amazing on their own (or buttered, or drizzled with honey…or both), but I’m thinking I’ll have to whip up a batch of tomato soup this week, because these savory suckers will be PERFECTION dipped in hot, creamy bisque. I could also see these being served in a bread basket alongside a cheesy casserole or used as croutons broken up over the top of a salad or chowder. Honestly, they’ll be delicious no matter what ya do with ’em.
To recap: intense savory taste + flakiness factor off the charts = the scone/croissant offspring of your brunch daydreams. This recipe makes 12-14 of these bad boys, and I recommend doubling it. You will not NOT finish them, I promise. Here’s how I make ’em.
Everything Bagel 'Croiss-cones' With Cheddar & Chive
This love child between a scone and a croissant is definitely about to become your go-to.
Ingredients
- 2 Cups Whole Wheat Flour
- 1 Tbsp Baking Powder
- 1 Tsp Salt
- 1.5 Sticks Cold, unsalted butter {diced}
- 3 Eggs
- 1 Cup Heavy Cream
- 2 Tbsp Everything But The Bagel Seasoning
- 1 Tbsp Honey
- 1 Cup Cheddar Cheese {grated}
- 3-4 Tbsp Chives {chopped}
Instructions
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Preheat an oven to 400 degrees. In an electric mixer fitted with a paddle attachment, combine the flour, salt and baking powder.
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Next, add the diced, cold butter and blend into the flour mixture on the lowest setting until the butter forms pea-sized balls.
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While the butter and flour combine, whisk together two of the eggs with the cream. When the butter has formed pea-sized balls, add the egg and cream mixture and continue to mix until just combined.
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Using a plastic mixing spoon or spatula, add the bagel seasoning, honey, cheddar and chives and stir to combine. This might take a bit of muscle, but it's worth it!
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Flour a counter top or cutting board and sprinkle some flour on the dough as well. Turn the dough out on the well-floured surface. Flour a rolling pin (and your hands - you cannot over-flour!) and roll the dough until it's about 3/4 inches thick.
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Using a 4-inch square cutter (or a the lid of a Saltines tin, which is what I used!), cut squares of the dough and place onto a baking sheet lined with parchment paper. Cut the squares diagonally in half to form triangles. You'll likely have to cut a few at a time, lumping the trimmings back together and re-rolling after you cut each batch.
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Beat the other egg and brush over the top of the pastries. Sprinkle with a bit of bagel seasoning and a light sprinkle of salt. Bake at 400 degrees for 20 minutes, or until brown and flaky on top and cooked throughout. Enjoy!
Recipe Notes
If you decide to double the recipe, don't cut the amount of cream in half. Use the entire cup and add as necessary to make a dough that's not soggy, but sticky.