There’s something incredibly comforting about the aroma of freshly baked scones wafting through your kitchen. Whether served warm with butter, jam, or a bit of clotted cream, scones are one of those timeless treats that bring joy with every bite. This version uses amasi—a fermented milk product common in Southern Africa—that adds a tangy depth and extra tenderness to the dough, making each scone fluffy and flavorful. Perfect for breakfast, afternoon tea, or even an indulgent snack, this recipe balances a soft crumb with just the right touch of sweetness. It’s also a wonderful choice for sharing with loved ones during family gatherings, church events, or casual weekend brunches. Even better, it comes together quickly and can be easily adapted to include your favorite additions, such as raisins or grated cheese. Whether you’re a seasoned baker or a beginner, this foolproof recipe is sure to become a favorite in your home kitchen.
Servings: Makes approximately 24 scones
Ingredients
8 cups all-purpose flour
10 teaspoons baking powder
1 cup sugar
500g baking margarine
1½ cups amasi (or buttermilk as a substitute)
2 teaspoons vanilla essence
3 large eggs (1 reserved for egg wash)
Instructions
Preheat your oven to 180°C (350°F).
In a large mixing bowl, combine the flour, baking powder, and sugar. Add the margarine and rub it into the dry ingredients using your fingers until the mixture resembles breadcrumbs.
In a separate bowl, beat 2 eggs and mix in the vanilla essence and amasi.
Gently incorporate the wet mixture into the dry ingredients. Mix just until a soft dough forms—avoid overmixing to keep the scones light.
Lightly flour a clean surface and roll out the dough to about 2 cm thick. Cut into your preferred shapes.
Arrange on a baking tray lined with parchment paper. Beat the remaining egg and brush it over the tops of the scones.
Bake in the preheated oven for about 20 minutes, or until golden brown and cooked through.
Nutritional and Dietary Notes
These scones are a rich source of carbohydrates for energy, with a moderate amount of fat from the margarine and protein from the eggs and amasi. The use of amasi adds beneficial probiotics, which may support digestion. This recipe is not suitable for those with dairy or gluten intolerances. To make it more wholesome, whole-wheat flour or a sugar alternative can be used, though this may slightly alter the texture.
Sharing and Commenting is Caring
Tried this recipe? We’d love to hear from you! Share your experience in the comments—did you go the traditional route or add your own twist? Your feedback helps others and inspires creativity in the kitchen. Don’t forget to spread the joy by sharing this recipe with friends and family!