Orange‑Raisin Scones with Amasi and orange juice

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Here’s a full recipe for Orange‑Raisin Scones with Amasi (South African cultured milk) and orange juice — soft, tangy, with bursts of citrus and sweet raisins.

🍊 Ingredients (makes ~8–10 scones)

  • 2 cups (≈ 250 g) all‑purpose flour (or cake flour)
  • 1/3 cup (≈ 65 g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup (115 g) cold unsalted butter, cubed
  • Zest of 1 large orange (≈ 1 Tbsp)
  • ½ cup (≈ 80 g) raisins (preferably plumped in warm water/juice for ~10 min then drained)
  • 1 large egg
  • ¼ cup fresh orange juice (≈ 60 ml)
  • ½ cup (≈ 120 ml) Amasi (or buttermilk / cultured milk)
  • (Optional) 1 tsp vanilla extract

For finishing (optional):

  • A little extra Amasi or milk to brush the tops
  • Coarse sugar for sprinkling
  • Powdered sugar for dusting

🥣 Instructions

  1. Pre‑heat & Prepare
    • Preheat your oven to 400 °F (≈ 200 °C).
    • Line a baking sheet with parchment paper or lightly grease it.
    • In a small bowl, if you haven’t already, soak the raisins in a little warm water or orange juice for ~10 minutes; then drain well.
  2. Mix Dry Ingredients
    • In a large bowl, whisk together flour, sugar, baking powder, and salt.
    • Stir in the orange zest.
  3. Cut in the Butter
    • Add the cold cubed butter to the flour mixture.
    • Using a pastry cutter or your fingertips, rub/cut the butter into the flour until the mixture resembles coarse crumbs (some pea‑sized bits of butter are fine).
  4. Add Raisins
    • Stir in the drained raisins, distributing evenly.
  5. Combine Wet Ingredients
    • In a separate bowl or jug, beat together the egg, orange juice, Amasi, and vanilla (if using).
  6. Form the Dough
    • Make a well in the center of the dry mixture; pour in the wet ingredients.
    • Using a spatula or wooden spoon, stir until the dough just comes together — don’t over‑mix. The dough will be slightly sticky but manageable.
  7. Shape & Cut
    • Turn the dough out onto a lightly floured surface.
    • Gently pat or roll it into a round of about 1 inch (2.5 cm) thickness.
    • Cut into 8 – 10 wedges (like slicing a pizza) or use a round cutter for scones.
    • Transfer the scones to the prepared baking sheet, leaving a little space between them.
  8. Finish Tops
    • Brush the tops of the scones with a little extra Amasi or milk for a golden finish.
    • If you like, sprinkle coarse sugar on the tops.
  9. Bake
    • Bake in the preheated oven for about 15‑20 minutes, until the scones are risen, golden on top, and firm to the touch.
  10. Cool & Serve
  • Remove from oven and let cool briefly on a wire rack (~5 minutes).
  • Serve warm (they’re best fresh) with butter, marmalade, jam or honey. Maybe a dollop of cream alongside.

✅ Tips & Notes

  • Amasi gives the scones a lovely tang and moist texture — you can substitute buttermilk if you don’t have Amasi.
  • Use cold butter and avoid overworking the dough to keep scones light and flaky.
  • The orange zest and orange juice enhance the citrus flavour; if you like, you can add a little extra zest for more zing.
  • For extra flair: after baking, dust with powdered sugar or drizzle a simple icing made of powdered sugar + orange juice.
  • These scones are best enjoyed the same day — you can reheat gently in a warm oven (≈150 °C) for 5 minutes to refresh.
  • Storage: Once cooled, store in an airtight container at room temperature for up to 2 days; for longer, freeze and reheat.

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