Holy hell, these are good!  I don’t mean to be crass, or for that matter arrogant, but these are just damn delicious!

When Paul and I were in Phoenix last spring, we visited one of our favorite spots, Phoenix Public Market.  They always have the most inspirational ideas for baked goods.  When I saw their “everything scones,” I knew I was hooked.

Knowing that today is a big day in the Darga household (first NFL Sunday of the season – woot woot!!!), I had to create something special.  In mentioning these scones to Paul, his face lit up and the decision had been made.

Now I’m not gonna lie nor am I bragging when I say this… these are crazy amazing!  They’re so easy to make so this success was definitely not the result my skill level (which is fairly average).  I followed the suggestion of the blogger to use frozen butter instead of just cold butter and it made a huge difference.  The layers are light and flakey, yet the scone is very moist.

Just one suggestion.  When brushing the butter onto the scones before placing them in the oven, I did not hold back.  I lathered them in the melted velvet.  Then I also used an entire container of Everything Seasoning from Trader Joes.  I patted the seasoning into the melted butter and continued to sprinkle more.  I figure, go big or go home.  It was absolutely worth it because the flavors were spot on!

Frozen butter note:  Although it was harder to breakdown, the butter held together which made it easier to cut with my pastry cutter.  I cut the stick of butter into small cubes and placed them in a plastic bag, then into the freezer over night.  I will for sure do this every time I make scones and buttermilk biscuits.  It was a great hint.

Everything Scones (recipe care of mybakingbliss.com)

INGREDIENTS:  2 cups all purpose flour, ¼ cup granulated sugar, 1 tbsp baking powder, ½ tsp salt, ½ cup (unsalted butter, very cold, cut into small cubes), 1 large egg, ½ cup heavy cream cold, ¼ cup everything bagel seasoning

DIRECTIONS:  Preheat the oven to 400F In a large bowl whisk together the flour, sugar, baking powder, and salt. Add the pieces of cold butter and cut into the dough using a pastry cutter or a fork until texture is a coarse meal. You want the butter to be in small pieces, (similar to making pie crust). Lightly whisk together the heavy cream and egg. Stir into the butter/flour mixture with a rubber spatula until combined. Do not over-mix. Lay dough out on a lightly floured work surface and lightly knead with a lightly floured hand about 4 times. Pat the dough out to a rectangle, and cut into circles with a biscuit or cookie cutter. (You can also pat the dough into a circle and cut into triangles). Transfer the scones onto a parchment paper or silicone baking mat lined baking sheet. Brush with melted butter and top with a generous amount of everything seasoning. Bake for 18-20 minutes until golden brown.