Traditional Amasi Scones Recipe

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🧁 Traditional Amasi Scones Recipe

⏱️ Total Time: 35–45 minutes

🍽️ Yield: About 20–24 medium scones

Ingredients

  • 8 cups cake flour (or all-purpose flour)
  • 10 tsp baking powder
  • 1 cup sugar
  • 500 g baking margarine (or butter, chilled and cubed)
  • 3 large eggs (plus 1 extra for egg wash)
  • 2 cups amasi (or buttermilk)
  • 2 tsp vanilla essence

Instructions

🔹 Step 1: Preheat & Prepare

  • Preheat oven to 180°C (350°F).
  • Line a large baking tray with baking paper or lightly grease it.

🔹 Step 2: Combine Dry Ingredients

  • In a large mixing bowl, sift together:
    • Flour
    • Baking powder
    • Sugar

Mix well to evenly distribute the baking powder.

🔹 Step 3: Rub in the Margarine

  • Add the cold margarine or butter into the flour mixture.
  • Using your fingertips, rub it in until the mixture looks like fine breadcrumbs.
    • (Don’t overwork it — keep it light and crumbly.)

🔹 Step 4: Add Wet Ingredients

  1. In a separate bowl, whisk together the 3 eggs, amasi, and vanilla essence.
  2. Make a well in the dry ingredients and pour in the wet mixture.
  3. Use a spoon or your hands to gently combine into a soft dough.
    • If it’s too sticky, add a little more flour (a few tablespoons at a time).
    • Don’t knead too much — that keeps scones tender.

🔹 Step 5: Shape the Scones

  1. Lightly flour your surface and roll out the dough to about 2–3 cm thick.
  2. Use a round cutter or cup to cut out scones.
  3. Place them on your prepared tray, slightly spaced apart.

🔹 Step 6: Egg Wash

  • Beat the extra egg and lightly brush the tops of each scone.
    • (This gives them that shiny, golden finish.)

🔹 Step 7: Bake

  • Bake for 20–25 minutes, or until the tops are golden brown and a toothpick comes out clean.

🔹 Step 8: Cool & Serve

  • Cool slightly on a wire rack.
  • Serve warm with butter, jam, cheese, or whipped cream. ☕💛

💡 Tips & Variations

  • Extra rich: Add a handful of raisins or chocolate chips before baking.
  • Fluffier scones: Handle the dough lightly and avoid overmixing.
  • No amasi? Substitute with buttermilk or 1¾ cups milk + 2 tbsp vinegar/lemon juice (let it sit 5 minutes before using).
  • Storage: Store in an airtight container for up to 3 days or freeze for up to a month.

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