These traditional Amasi scones are wonderfully soft, fluffy, and full of rich flavor. Made without eggs, they’re perfect for breakfast, afternoon tea, or any special occasion. Amasi, a cultured milk popular in South Africa, gives these scones their signature tenderness and a subtle tang that makes every bite delicious.
Why You’ll Love This Recipe
- Soft, fluffy texture without eggs
- Rich flavor from cultured Amasi
- Easy to make with simple ingredients
- Great for family gatherings or freezing
- Perfect for sweet or savory toppings
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 10 cups |
| Granulated sugar | 1 cup |
| Baking powder | 10 teaspoons |
| Margarine (cold) | 500g |
| Amasi (cultured milk) | 2 cups |
| Vanilla custard (optional) | 1 cup |
How to Make Amasi Scones
Step 1: Prepare the Oven
- Preheat oven to 400°F (200°C).
- Line a baking tray with parchment paper or lightly grease it.
Step 2: Mix the Dry Ingredients
In a large bowl combine:
- Flour
- Sugar
- Baking powder
Mix well.
Step 3: Rub in the Margarine
Add the cold margarine and rub it into the flour until the mixture resembles coarse breadcrumbs.
Step 4: Add the Amasi
Gradually pour in the Amasi.
If using vanilla custard, add it now.
Mix gently until a soft dough forms.
Do not overmix.
Step 5: Knead
Transfer the dough onto a lightly floured surface.
Knead gently for about 30 seconds, just until smooth.
Step 6: Shape
- Roll the dough to about 1 inch thick.
- Cut using a round cutter or glass.
Step 7: Bake
Arrange on the prepared baking tray.
Bake for 15–20 minutes, or until the tops are golden brown.
Step 8: Serve
Allow to cool slightly before serving.
Enjoy warm with:
- Butter
- Jam
- Honey
- Whipped cream
- Cheese
Optional Add-Ins
Customize your scones with:
- 1 cup raisins
- 1 cup chocolate chips
- ¾ cup chopped walnuts or pecans
- 1 teaspoon cinnamon
- 1 teaspoon cardamom
Serving Ideas
Breakfast
Serve warm with butter, jam, or honey alongside tea or coffee.
Brunch
Pair with cheese, fresh fruit, or avocado.
Afternoon Tea
Serve with whipped cream and strawberry jam.
Dessert
Top with vanilla custard, honey, or fresh berries.
Tips for Perfect Scones
- Use cold margarine for flaky layers.
- Don’t overwork the dough.
- Use fresh baking powder.
- Bake immediately after cutting for the best rise.
- Leave space between the scones on the baking tray.
Storage
Room Temperature: Up to 2 days in an airtight container.
Freezer: Freeze for up to 2 months.
Reheat: Warm in a 300°F (150°C) oven for 5–7 minutes.
Flavor Variations
Cranberry Orange
Add:
- 1 tablespoon orange zest
- 1 cup dried cranberries
Chocolate Chip
Fold in:
- 1 cup chocolate chips
Cinnamon
Mix in:
- 2 teaspoons cinnamon
Cheddar & Chive
Add:
- 1 cup shredded cheddar
- ¼ cup chopped chives
Spinach & Feta
Mix in:
- ½ cup cooked spinach
- ½ cup crumbled feta
Garlic Herb
Add:
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon chopped rosemary
Common Mistakes
| Problem | Cause | Solution |
|---|---|---|
| Dry scones | Too much flour | Measure flour correctly |
| Dense texture | Overmixed dough | Mix only until combined |
| Flat scones | Old baking powder | Use fresh baking powder |
| Burnt bottoms | Thin baking tray | Use parchment paper |
| Sticky dough | Too much liquid | Add a little flour while shaping |
Nutrition (Per Scone)
- Calories: 250
- Fat: 11g
- Carbohydrates: 35g
- Sugar: 6g
- Protein: 4g
Frequently Asked Questions
Can I use buttermilk instead of Amasi?
Yes. Substitute an equal amount of buttermilk. You can also use Greek yogurt mixed with a little milk.
Can I make these ahead?
Yes. Shape the scones and freeze them unbaked. Bake directly from frozen, adding 2–4 extra minutes.
Why are my scones dry?
Usually from adding too much flour or overmixing the dough.
Can I halve the recipe?
Yes. Simply divide all ingredients by two.
Can I freeze baked scones?
Yes. Cool completely, wrap well, and freeze for up to 2 months.
Why didn’t my scones rise?
Old baking powder or overworked dough are the most common causes. Use fresh baking powder and handle the dough gently.
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