Everything Bagel Scones


Everything Bagel Scones Recipe

The flavors of our everything bagel seasoning paired with nutritional yeast give these savory scones a complex, rich bite. The texture is tender and flaky with crispy edges. Try adding a bit of butter or cream cheese alongside!
20 min
1 hr 30 min
1 hr 50 min

8 Large Scones


  • 5 tablespoons OSM everything bagel blend
  • 2 1/4 cups blanched almond flour
  • 3/4 cup arrowroot starch, plus more for dusting
  • 1 tablespoon nutritional yeast
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon OSM cyprus salt
  • 1/2 cup refined coconut oil, solid
  • 1/2 cup canned full-fat coconut milk, plus extra to brush on top of the scones
  • 2 tablespoons ground flax seed


  1. to create a flax egg, whisk the flax seed with 2 1/2 tablespoons water. Let stand for 10 minutes to gel.
  2. In a bowl of a food processor fitted with a metal blade, or in a large mixing bowl, pulse or whisk 2 tbs OSM bagel blend, the almond flour, arrowroot starch, nutritional yeast, baking powder, and slat. Add the coconut oil and pulse or use a pastry cutter or fork to work the coconut oil into the dry ingredients until only small bits of coconut oil remain.
  3. In a small mixing bowl, whisk together the coconut milk and the flax egg. Add to the dry ingredients and pulse or stir until completely combined.
  4. Put a sheet of parchment paper on a baking sheet and dust with arrowroot stach. Put the dough on the parchment, dust with more starch, and press into a 8" round, about 1" thick. Refrigerate until chilled, about 1hr.
  5. When ready to bake, preheat the oven to 375°F. Cut the rounds into quarters and then cut in half to make 8 triangles. Separate the scones from each other on the sheet so they're not touching.
  6. Brush each scone with coconut milk and then sprinkle with more everything bagel blend. Bake until the scones are bolden brown, 25-30 minutes.
  7. Serve the scones warm. Refrigerate for up to 1 week.

Tips / Notes

  • Adapted from Bakerita


Brunch, Breakfast, Scones