Masala Cheese Scones (Indian-Style)
These Masala Cheese Scones are eggless, buttery, flaky, cheesy, and loaded with warm spices like ground coriander, garam masala, green chili, and fresh coriander. Think of them as the Indian twist to the classic scone - perfect for breakfast, brunch, or tea time.
Servings: 8 Scones
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.
Nutrition (Approximate Values)
Calories : 275kcalCarbohydrates : 27gProtein : 8gFat : 15gSaturated Fat : 9gPolyunsaturated Fat : 1gMonounsaturated Fat : 4gTrans Fat : 0.3gCholesterol : 39mgSodium : 481mgPotassium : 88mgFiber : 1gSugar : 2gVitamin A : 449IUVitamin C : 1mgCalcium : 226mgIron : 2mg
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