These Masala Cheese Scones are eggless, buttery, flaky, cheesy, and loaded with warm spices like ground coriander, garam masala, green chili, and fresh cilantro. Think of them as the Indian twist to the classic scone – perfect for breakfast, brunch, or tea time.
If you're someone who loves savory snacks, you're going to fall for these Masala Cheese Scones with a desi twist. They are super flaky, crispy on the top and edges, and tender and fluffy inside.
This was inspired by my Jalapeño Cheese Scones (Eggless) recipe on this site.
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Eggless Indian Style Masala Cheese Scones
I often bake scones with different flavors, but I wanted to bake a version that reflects the bold flavors of Indian snacks. So, here's my Indian twist to the classic cheese scones, packed with spices, herbs, and pair perfectly with a cup of chai.
The recipe is easy to follow and requires only pantry staples. I added my favorite Indian flavors, but you can easily customize the recipe by adding your choice of spices and herbs. You can find suggestions for variations in this post.
Making the Indian-style Masala Cheese Scones is easy; however, certain things must be taken care of while making them. Maintaining a cold temperature throughout the procedure is essential for flaky scones. If the dough is not cold enough before it goes to the oven, the scones will spread too much and become flat.
So, cold butter (out of the freezer) is necessary, and the buttermilk should also be cold from the refrigerator. Not only that, but after making the wedges from the dough, I placed them in the fridge for at least 30 minutes. This extra step yields super flaky scones.
These scones are super delicious and tempting. They are moderately spicy and cheesy, perfect for breakfast or brunch.
Why You Will Love These Scones
- Masala Cheese Scones are buttery, flaky, and cheesy with Indian flavors.
- They are incredibly easy to bake with pantry staples.
- These scones have crunchy tops with a soft and moist center.
- Each bite is full of cheddar cheese, warm spices, and herbs.
- The recipe is eggless and vegetarian.
- It will make a delightful addition to your breakfast or brunch list.
Ingredients and Notes
- Flour: I have used unbleached all-purpose flour and recommend it. Also, measure the flour correctly; excess flour may result in dense and crumbly Masala Cheese Scones. Use a kitchen scale if you have one for the best results.
- Baking powder: Baking powder helps scones rise and makes them soft and fluffy.
- Garam Masala: I don’t like to add too much garam masala as it overpowers the other flavors. But if you want to add more, add one teaspoon of garam masala.
- Coriander Powder: Ground coriander adds a pleasant, earthy flavor to the scones.
- Salt and Pepper: Salt is essential for these savory scones. Add freshly ground black pepper for the maximum flavor.
- Sugar: It is optional to add sugar; however, it enhances the flavors of the scones.
- Butter: Use unsalted and freezer-cold butter. Cold butter is essential for flaky scones. Grate the butter or cut it into small cubes and place them back in the freezer until you are ready to use them.
- Sesame Seeds: I love adding sesame seeds to these Indian-style scones. Add white or brown sesame seeds.
- Cilantro: I can’t miss cilantro as these scones are full of Indian flavors.
- Green Chili: I added spicy green chili to make the scones moderately spicy.
- Cheddar Cheese: Add your favorite cheddar cheese to make these scones.
- Buttermilk: You can use store-bought buttermilk or a buttermilk substitute. See the baking tips for instructions on how to make a buttermilk substitute.
How To Make Eggless Masala Cheese Scones
Making The Dough
- Line the baking sheet with a silicone mat or parchment paper.
- Set aside.
- Grate the frozen butter using a larger cheese grater and return it to the fridge or freezer while you prepare the other ingredients.
- Whisk the flour, garam masala, coriander powder, black pepper, salt, sugar, and baking powder in a large mixing bowl.
- Add the frozen grated butter and combine it with the flour mixture using a pastry cutter, two forks, or your clean fingers to form a fine, breadcrumb-like texture.
- Add sesame seeds, cilantro, chopped chili, and cheddar cheese.
- Mix gently.
- Add buttermilk to the flour mixture and mix with a spatula until everything appears moistened and the dough clumps together.
- Pour the dough onto a lightly floured work surface and work it into a ball.
- If the dough is too sticky, add a little more flour to adjust the consistency.
- If it seems too dry, add one tablespoon of cold buttermilk.
- Do not knead the dough.
- Pat the dough ball into an 8-inch disc and cut it into eight wedges with a sharp knife or a bench scraper.
- Transfer the scones to the prepared baking sheet.
Chilling The Scone Wedges
- Place the baking sheet in the fridge for at least 30 minutes or in the freezer for 15 minutes.
- If you don’t have space for the baking sheet in the refrigerator or freezer, place the scones on a smaller plate and let them chill.
- Then, transfer them onto the baking sheet before baking.
Baking The Masala Cheese Scones
- When you are ready to bake, preheat the oven to 400°F (200°C).
- Brush the scones with milk or buttermilk and sprinkle on sesame seeds.
- Bake the scones for 20-25 minutes or until they are golden brown around the edges and on the top.
- Remove from the oven and allow them to cool down for a few minutes before enjoying.
Serving Suggestions
Serve these scones warm with butter, cream cheese, Coriander Chutney, or Cilantro Mint Chutney.
Masala Cheese Scones are perfect to pair with a cup of tea or coffee.
They are great to serve with hot Tomato Soup (No Onion No Garlic).
Variations
Flour: Swap half of the all-purpose flour for whole wheat flour for a wholesome take.
Chilis: Add jalapeños or your choice of chilis instead of green chilis.
Spices: Add more spices such as ground cumin, chaat masala, cumin seeds, or carom seeds.
Herbs: You can add chopped mint leaves, curry leaves, or kasoori methi.
Ginger: Add grated ginger or ginger paste for spicier and earthier flavors.
Chili Flakes: Add chili flakes instead of fresh chilis.
Cheese: Add processed cheese, mozzarella, or crumbled paneer.
Storing Suggestions
Store the scones at room temperature in an airtight container for up to 3 days.
You can reheat the scones in the oven or an air fryer until they are warm and crispy.
Baking Tips For Masala Cheese Scones
Measuring: It is essential to measure the ingredients correctly. For the best results, use a kitchen scale if you have one. For example, adding too much flour will result in dry and crumbly scones. If you do not have a kitchen scale, fluff the flour with a spoon and then add it to the measuring cup with a spoon. Then, level it off with a knife.
Butter: For the best flaky Masala Cheese Scones, the butter should be cold, which means we need frozen butter. I have grated the butter with the large side of the cheese grater, but you can also cut it into small cubes. After grating or cutting the butter, place it back in the freezer until the mixing time.
Spiciness: For milder spiciness, do not add green chili. Or, add more chopped green chilis for spicier scones.
Garam Masala: You can add more or less garam masala according to your taste preference.
Buttermilk: For this recipe, you can use store-bought buttermilk or a buttermilk substitute. To make the buttermilk substitute, mix one tablespoon of white vinegar with 180ml of milk, stir well, and use for the recipe.
Dough: Do not overmix the dough. Once you combine the dry and wet ingredients, mix until just combined.
Chilling: It is essential to refrigerate the dough wedges to be cold before baking for at least 30 minutes. If you do not have enough time, freeze them for 15 minutes. But do not skip this step. If you do not have enough space for the baking sheet in your fridge or freezer, place the wedges on a smaller plate and transfer them to a baking tray before baking.
Freezing the Scones: You can freeze the scones in a freezer-safe bag or container. Freeze them only when they are cooled to room temperature. To thaw, leave the Masala Cheese Scones in the fridge overnight or on the counter for a few hours. Then, reheat them in the oven or air fryer before serving.
More Eggless Scones
You May Like More Breakfast and Brunch Recipes
Masala Cheese Scones (Indian-Style)
Ingredients
- 2 cups (240g) all-purpose flour
- ½ teaspoon garam masala
- ½ teaspoon coriander powder
- A pinch of freshly ground black pepper
- ½ teaspoon salt
- 2½ teaspoon baking powder
- 2 teaspoon sugar (optional)
- 6 tablespoon (85g) unsalted cold butter
- 1 tablespoon white sesame seeds
- 2 tablespoon finely chopped cilantro
- 1 green chili, finely chopped
- 1 cup (110g) cheddar cheese
- ¾ cup (180ml) buttermilk
Toppings
- 2 tablespoon buttermilk or milk
- 1 tablespoon Sesame seeds
Instructions
Making the Dough
- Line the baking sheet with a silicone mat or parchment paper. Set aside.
- Grate the frozen butter using a larger cheese grater and return it to the fridge or freezer while you prepare the other ingredients.
- Whisk the flour, garam masala, coriander powder, black pepper, salt, sugar, and baking powder in a large mixing bowl.
- Add the frozen grated butter and combine it with the flour mixture using a pastry cutter, two forks, or your clean fingers to form a fine, breadcrumb-like texture.
- Add sesame seeds, cilantro, chopped chili, and cheddar cheese. Mix gently.
- Add buttermilk to the flour mixture and mix with a spatula until everything appears moistened and the dough clumps together.
- Pour the dough onto a lightly floured work surface and work it into a ball. If the dough is too sticky, add a little more flour. If it seems too dry, add one tablespoon of cold buttermilk. Do not knead the dough.
- Pat the dough ball into an 8-inch disc and cut it into eight wedges with a sharp knife or a bench scraper.
- Transfer the scones to the prepared baking sheet.
Chilling the Dough Wedges
- Place the baking sheet in the fridge for at least 30 minutes or in the freezer for 15 minutes.
- If you don't have space for the baking sheet in the refrigerator or freezer, place the scones on a smaller plate and let them chill. Then, transfer them onto the baking sheet before baking.
Baking the Scones
- When you are ready to bake, preheat the oven to 400°F (200°C).
- Brush the scones with milk or buttermilk and sprinkle on sesame seeds.
- Bake the scones for 20-25 minutes or until they are golden brown around the edges and on the top.
- Remove from the oven and allow them to cool down for a few minutes before enjoying.
Storing Suggestions
- Store the scones at room temperature in an airtight container for up to 3 days.
- You can reheat the scones in the oven or an air fryer until they are warm and crispy.
Notes
- Measuring: It is essential to measure the ingredients correctly. For the best results, use a kitchen scale if you have one. For example, adding too much flour will result in dry and crumbly scones. If you do not have a kitchen scale, fluff the flour with a spoon and then add it to the measuring cup with a spoon. Then, level it off with a knife.
- Butter: For the best flaky Masala Cheese Scones, the butter should be cold, which means we need frozen butter. I have grated the butter with the large side of the cheese grater, but you can also cut it into small cubes. After grating or cutting the butter, place it back in the freezer until the mixing time.
- Spiciness: For milder spiciness, do not add green chili. Or, add more chopped green chilis for spicier scones.
- Garam Masala: You can add more or less garam masala according to your taste preference.
- Buttermilk: For this recipe, you can use store-bought buttermilk or a buttermilk substitute. To make the buttermilk substitute, mix one tablespoon of white vinegar with 180ml of milk, stir well, and use for the recipe.
- Dough: Do not overmix the dough. Once you combine the dry and wet ingredients, mix until just combined.
- Chilling: It is essential to refrigerate the dough wedges to be cold before baking for at least 30 minutes. If you do not have enough time, freeze them for 15 minutes. But do not skip this step. If you do not have enough space for the baking sheet in your fridge or freezer, place the wedges on a smaller plate and transfer them to a baking tray before baking.
- Freezing the Scones: You can freeze the scones in a freezer-safe bag or container. Freeze them only when they are cooled to room temperature. To thaw, leave the scones in the fridge overnight or on the counter for a few hours. Then, reheat them in the oven or air fryer before serving.
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