Habanero Everything Bagel Scones


10 tablespoons unsalted butter, very cold

1/3 cup (3 ounces) cream cheese, very cold

2 cups all-purpose white flour

4 tablespoons everything bagel seasoning, divided

1 tablespoon baking powder

1 teaspoon cane sugar

¼ teaspoon kosher salt

2 medium eggs

1 teaspoon + 1 tablespoon Marshall’s Habanero Carrot Curry Sauce, divided

½ cup + 1 tablespoon heavy whipping cream, divided



1.     Place the butter and cream cheese into the freezer to get extra cold.

2.     Preheat the oven to 400 degrees Fahrenheit.

3.     In a medium bowl, whisk together flour, two tablespoons everything bagel seasoning, baking powder sugar, and salt until thoroughly combined.

4.     In a small bowl, whisk together eggs, 1 tablespoons habanero carrot curry hot sauce, and ½ cup cream.

5.      Remove the butter and cream cheese from the freezer, cut into ½ inch cubes, add to the flour mixture. Using a pastry cutter, cut the butter and cream cheese into the flour mixture, until pea sized bits remain.

6.     Add the egg mixture to the flour mixture and stir with a spatula, until just moist. 

7.     Turn the dough onto a lightly floured surface. With floured hands, shape into a flattened circle 7 inches wide and ¾ inches high. Cut the circle into quarters and then in half again forming 8 wedges.

8.     Transfer to a parchment lined rimmed (butter cooks out, no need to panic if you use a rimmed sheet) baking sheet, at least 2 inches apart from each other.

9.     Whisk together remaining 1 tablespoon of Habanero Carrot Curry sauce and 1 tablespoon of cream. Brush the top of each scone with the mixture and sprinkle with the remaining 2 tablespoons of everything bagel seasoning. 

10.  Bake for 19-20 minutes until golden and crisp. Place onto a wire baking rack to cool.