A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Garlic & Sesame Scones

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Savory scones share a kinship with biscuits in texture and baking techniques. However, unlike a classic biscuit which complements, but doesn't dominate a meal, the savory scone often contains add-ins that allow it to become the main attraction. This version would be a suitable partner to a soup or light salad for lunch.

At a glance

about 20 small 2" scones
Nutrition information


Choose your measure:

  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 cup pastry flour
  • 1 tablespoon baking powder
  • a heaping 1/2 teaspoon salt
  • 1 tablespoon minced garlic
  • 1 small 3-ounce package cream cheese, cut in pieces
  • 2 large eggs (1 separated, white reserved for glaze)
  • 1/3 cup buttermilk or plain yogurt
  • sesame seeds or whole flax seeds


  1. Preheat the oven to 450°F. Lightly grease or line a baking sheet with parchment paper.
  2. In a large bowl, mix together the flours, baking powder, salt and garlic.
  3. Add the pieces of cream cheese, working them into the flour, as you would with pie crust, until the mixture forms even crumbs.
  4. Beat together 1 whole egg, 1 egg yolk, and the buttermilk or yogurt.
  5. Stir gently into dry mixture until the whole thing clings together.
  6. Turn dough onto a floured surface, and pat or roll into a 1/2" thick rectangle.
  7. Using a bowl scraper, baker's bench knife, regular knife or rolling pizza wheel, cut rectangle into squares; cut each square in half diagonally, so you have triangular scones. Make them as large or small as you wish.
  8. Transfer scones to the baking sheet.
  9. Whisk reserved egg white vigorously, until it becomes somewhat liquid (instead of "clumpy").
  10. Brush each scone with egg white, and sprinkle with sesame seeds.
  11. Bake scones in a preheated 450°F oven for 10 minutes, or until light golden brown.
  12. Remove from oven and cool on a wire rack.
  13. Store, well-wrapped, for 3 days at room temperature, or freeze for up to a month.

Nutrition Information

  • Serving Size 1 scone, 28g
  • Servings Per Batch 20
Amount Per Serving:
  • Calories 71 cal
  • Calories from Fat
  • Total Fat 3g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 32mg
  • Sodium 152mg
  • Total Carbohydrate 10g
  • Dietary Fiber
  • Sugars
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.