Spinach and Paneer Scones (Eggless)
These eggless Spinach and Paneer Scones come together quickly, using cold butter and simple pantry staples. Chill, bake, and enjoy a golden, buttery, flaky, and flavorful snack perfect for breakfast, brunch, or tea time.
Servings: 8 Scones
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.
Nutrition (Approximate Values)
Calories : 272kcalCarbohydrates : 25gProtein : 8gFat : 15gSaturated Fat : 9gPolyunsaturated Fat : 1gMonounsaturated Fat : 3gTrans Fat : 0.3gCholesterol : 42mgSodium : 390mgPotassium : 97mgFiber : 1gSugar : 2gVitamin A : 787IUVitamin C : 1mgCalcium : 229mgIron : 2mg
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