These Spinach and Paneer Scones are a delicious twist on classic savory scones-flaky, buttery, cheesy, and packed with fresh spinach, cilantro, and paneer. If you love savory baking or want a fun Indian-inspired snack, this eggless recipe is perfect.
Whether you're new to scone baking or already love my Pizza Scones and Masala Cheese Scones, you will enjoy making these Spinach and Paneer Scones.
They come together quickly, require simple ingredients, and bake up beautifully golden, with a tender, flaky interior. Serve them warm for breakfast, brunch, or with a cozy cup of chai or coffee.
Jump to:
- Savory and Cheesy Spinach and Paneer Scones
- Why You Will Love These Scones
- Ingredients and Notes
- How To Make Eggless Spinach and Paneer Scones
- Variations
- Serving Suggestions
- Storing Suggestions
- Baking Tips For Spinach and Paneer Scones
- FAQ For Spinach and Paneer Scones
- More Eggless Scones
- Spinach and Paneer Scones (Eggless)
Savory and Cheesy Spinach and Paneer Scones
This Spinach and Paneer Scones recipe blends classic scone technique with Indian-inspired flavors. Instead of using only cheese, I've added grated paneer, which gives the scones a soft, tender bite. I have also added fresh spinach and cilantro to add freshness, color, and extra flavor.
The secret to flaky scones is very cold butter, minimal mixing, and a short chill before baking. These scones rise tall, hold their shape well, and have a crisp exterior with a soft, flaky, and flavorful interior.
With pantry staples, freezer-cold butter, and fresh flavor additions, these savory scones become your go-to whenever you need a comforting homemade treat. They are perfect for breakfast, weekend brunches, snack time, or even a savory addition to lunchboxes.
These scones are vegetarian, eggless, flavorful, comforting, easy to make, and freezer-friendly. They are great for meal prep or entertaining.
Why You Will Love These Scones
- These Spinach and Paneer Scones offer a savory twist on the classic scone.
- They are flaky, buttery with crisp edges and soft centers.
- The scones are packed with cheese, paneer, and spinach.
- It is an eggless and beginner-friendly recipe.
- They are perfect for breakfast, brunch, or a snack and pair beautifully with tea or coffee.
Ingredients and Notes
- Flour: Provides the structure for these eggless Spinach and Paneer Scones. I have used unbleached all-purpose flour. Also, measure the flour accurately; excess flour can result in dense, crumbly scones. Use the kitchen scale if you have one for the best results.
- Baking Powder: It helps the scones rise tall and fluffy.
- Sugar: Just a touch of sugar balances the flavors.
- Salt and Pepper: They add flavor and warmth.
- Butter: Use unsalted and cold butter. Freezer-cold butter is the key to flaky layers. Keep the cubes chilled until mixing.
- Cheese: Use cheddar, marble, or any melty cheese.
- Paneer: Use fresh and soft paneer. Grated paneer keeps the scones soft and light without adding heaviness.
- Spinach: Add fresh and finely chopped spinach. Make sure to pat it dry after washing.
- Cilantro: It adds freshness and Indian flavor.
- Buttermilk: Use cold buttermilk for best results. It helps bring the dough together and gives a tender texture.
How To Make Eggless Spinach and Paneer Scones
Preparations
- Line the baking sheet with a silicone mat or parchment paper.
- Set aside.
- Cut the frozen butter into small cubes and return it to the fridge or freezer while you prepare the other ingredients.
Making the Dough
- Whisk the flour, baking powder, sugar, salt, and black pepper in a large mixing bowl.
- Add the butter cubes and combine them with the flour mixture using a pastry cutter, two forks, or your clean fingers until the mixture resembles fine breadcrumbs.
- Add cheese, paneer, chopped cilantro, and spinach.
- Mix gently.
- Add the buttermilk to the flour mixture and mix with a spatula until the mixture 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.
Shaping and Chilling
- Pat the dough ball into an 8-inch disc, then cut it into eight wedges with a sharp knife or a bench scraper.
- Transfer the scones to the prepared baking sheet.
- Place the baking sheet in the fridge for at least 30 minutes or in the freezer for 15 minutes.
- If you don’t have room in the refrigerator or freezer for the baking sheet, place the scones on a smaller plate and let them chill.
- Then, transfer them onto the baking sheet before baking.
Baking the Spinach and Paneer Scones
- When you are ready to bake, preheat the oven to 400°F (200°C).
- Brush the scones with buttermilk or milk.
- Top them with more cheese or sesame seeds if you prefer.
- Bake the scones for 24-28 minutes, or until golden brown around the edges and on the top.
- Remove from the oven and let them cool for a few minutes before enjoying.
Variations
Flour: Swap half of the all-purpose flour for whole-wheat flour for a wholesome twist.
Chilis: Add jalapeños or your choice of chilis to make the scones spicy.
Spices: Add ground cumin, chaat masala, cumin seeds, or carom seeds for a more Indian flavor.
Ginger: Add grated ginger or ginger paste for a spicier, earthier flavor.
Chili Flakes: If you want to make the scones spicy without using green chilis, add chili flakes to taste.
Cheese: Add processed cheese, mozzarella, or any choice of melty cheese.
Feta Cheese: If you don’t want to add paneer, you can use crumbled Feta instead.
Serving Suggestions
Enjoy these Spinach and Paneer Scones warm with butter, cream cheese, herbed yogurt dip, Coriander Chutney, or Cilantro Mint Chutney.
Pair with masala chai, coffee, or Tomato Soup (No Onion No Garlic) for a cozy meal.
Serve the eggless scones alongside roasted vegetables or fresh salads.
Storing Suggestions
Store the Spinach and Paneer Scones at room temperature in an airtight container for up to 2 days.
Refrigerate the leftovers for up to 5 days.
You can reheat the scones in the oven or an air fryer until they are warm and crispy.
Baking Tips For Spinach and Paneer Scones
Measuring: It is essential to measure the ingredients correctly. For the best results, use a kitchen scale if available. 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 Spinach and Paneer Scones, the butter should be cold, which means we need frozen butter. You can also grate the cold butter instead of cutting it into small cubes. After grating or cutting the butter, return it to the freezer until the mixing time.
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. Once you combine the dry and wet ingredients, mix until just combined.
Chilling: Refrigerate the dough wedges for at least 30 minutes before baking to keep them cold. 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 in your fridge or freezer for the baking sheet, 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 Spinach and Paneer Scones in the fridge overnight or on the counter for a few hours. Then, reheat them in the oven or air fryer before serving.
FAQ For Spinach and Paneer Scones
Yes! Skip the paneer or substitute grated paneer with more cheese, or try crumbled feta.
You can replace up to ½ cup of all-purpose flour with whole wheat, but the texture will be slightly denser.
More Eggless Scones
You May Also Like Homemade Muffins and Breads
Spinach and Paneer Scones (Eggless)
Ingredients
- 2 cups (240g) all-purpose flour
- 2½ teaspoon baking powder
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 6 tablespoon (85g) unsalted butter, cold and cut into small cubes
- 100 g grated cheddar cheese
- 50 g grated paneer
- 2 tablespoon finely chopped cilantro
- 1 cup finely chopped spinach
- ¾ cup (180ml) buttermilk
Toppings
- 2 tablespoon buttermilk or milk
Instructions
Preparations
- Line the baking sheet with a silicone mat or parchment paper. Set aside.
- Cut the frozen butter into small cubes and return it to the fridge or freezer while you prepare the other ingredients.
Making the Dough
- Whisk the flour, baking powder, sugar, salt, and black pepper in a large mixing bowl.
- Add the butter cubes and combine them with the flour mixture using a pastry cutter, two forks, or your clean fingers until the mixture resembles fine breadcrumbs.
- Add cheese, paneer, chopped cilantro, and spinach. 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.
Shaping and Chilling
- Pat the dough ball into an 8-inch disc, then cut it into eight wedges with a sharp knife or a bench scraper.
- Transfer the scones to the prepared baking sheet.
- 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 buttermilk or milk. Top them with more cheese or sesame seeds if you prefer.
- Bake the scones for 24-28 minutes, or until golden brown around the edges and on the top.
- Remove from the oven and let them cool for a few minutes before enjoying.
Storing Suggestions
- Enjoy these Spinach and Paneer Scones warm with butter, cream cheese, or herbed yogurt dip.
- Pair with masala chai, coffee, or soup for a cozy meal.
- Serve the eggless scones alongside roasted vegetables or fresh salads.
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. Then, level it off with a knife.
- Butter: For the best flaky Spinach and Paneer Scones, the butter should be cold, which means we need frozen butter. You can also grate the cold butter instead of cutting it into small cubes. After grating or cutting the butter, return it to the freezer until the mixing time.
- 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. Once you combine the dry and wet ingredients, mix until just combined.
- Chilling: Refrigerate the dough wedges for at least 30 minutes before baking to keep them cold. 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 in your fridge or freezer for the baking sheet, 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 Spinach and Paneer 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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