Masala Scones
These Indian flavored Masala Scones bake up light, tall and fluffy, and are a wonderful treat for breakfast or afternoon tea. Spread them with clotted cream, butter, or simply eat them plain. They’re so delicious!
Ingredients
- 2 cups 240g all purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp fine salt
- 1/2 tsp garam masala
- 1 tsp crushed black pepper
- 1/4 tsp turmeric powder
- 1/2 tsp garlic powder
- 1 tsp red chilli flakes
- 1/4 cup cilantro finely chopped
- 6 tbsp cold unsalted butter
- 1 1/2 cup 125g cheddar, shredded
- 3/4 cup heavy whipping cream
- 2 tbsp sour cream
- 1 large egg room temperature
- 1 tbsp milk
- sesame seeds to finish optional
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Mix the dry ingredients(flour, baking powder, salt, spices and sugar) a couple times to combine.
- Add the cold grated butter and mix 7-10 times until the butter is completely distributed. You shouldn’t see any chunks of butter, and the mixture should have a sandy texture to it.
- Then add in the cheese, cilantro and mix it together.
- Whisk together the whipping cream, sour cream with the dry ingredients. Stir to combine with a spatula, until a rough dough forms.
- Transfer to a lightly floured countertop and knead about 10 times until the dough comes together into a relatively smooth ball. Take care not to knead too much, or the dough will be tougher and not rise as high.
- Roll the dough about an inch thick and use a 2.5″ cutter to cut about 7 circles. Re-roll the scraps and cut out another 3.
- Place the scones onto a parchment lined baking sheet and brush the tops with the egg-milk wash.
- Bake the scones for 13-15 minutes, until about tripled in height, and golden brown on the tops and bottoms. Enjoy!