These traditional amasi scones represent the perfect balance of simplicity and sophistication, offering a taste of authentic South African baking traditions while remaining accessible to home bakers worldwide. Whether served at an elegant afternoon tea or enjoyed as a comforting breakfast treat, these egg-free scones will quickly become a cherished addition to your baking repertoire.
Ingredients
Dry Ingredients
- All-purpose flour: 10 cups (1.2 kg / 2.6 lbs)
- Granulated sugar: 1 cup (200g / 7 oz)
- Baking powder: 10 teaspoons (40g / 1.4 oz)
Wet Ingredients
- Margarine: 500g (1.1 lbs / 17.6 oz)
- Amasi (cultured milk): 2 cups (480ml / 16 fl oz)
- Vanilla custard (optional): 1 cup (240ml / 8 fl oz)
Step-by-Step Instructions
Step 1: Prep the Oven and Baking Sheet
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with butter or cooking spray. This temperature ensures the scones will rise properly while developing a beautiful golden crust.
Step 2: Mix the Dry Ingredients
In a very large mixing bowl, whisk together the flour, sugar, and baking powder thoroughly. Ensure the baking powder is evenly distributed throughout the flour mixture, as this is crucial for achieving a consistent rise across all your scones.
Step 3: Cut in the Margarine
Slice the margarine into small, uniform chunks and add them to the flour mixture. Using your fingertips, rub the margarine into the dry ingredients using a gentle pressing and twisting motion. Continue until the mixture resembles coarse breadcrumbs with some larger pieces still visible. This technique creates the flaky layers that make scones so delightfully tender.
Step 4: Add the Amasi
Pour the amasi gradually into the flour mixture, starting with about half and adding more as needed. Mix gently with a wooden spoon or clean hands until a soft, slightly sticky dough forms. If using vanilla custard, add it now and fold it in just until incorporated. Avoid overmixing, as this will develop the gluten and result in tough scones.
Step 5: Knead Gently
Turn the dough onto a well-floured surface and knead very lightly for approximately 30 seconds, just until the dough becomes smooth and cohesive. The dough should remain soft and slightly sticky. Excessive kneading will create dense, heavy scones instead of the light, fluffy texture we’re aiming for.
Step 6: Cut and Shape
Using a rolling pin, gently roll the dough to an even thickness of about 1 inch (2.5 cm). Use a round cookie cutter, glass, or biscuit cutter to cut straight down through the dough without twisting. Dip your cutter in flour between cuts to prevent sticking. Gather scraps gently and re-roll only once to maintain tenderness.
Step 7: Bake Until Golden
Place the cut scones on your prepared baking sheet, spacing them about 1 inch apart to allow for expansion. Bake in the preheated oven for 15-20 minutes, or until they have puffed considerably and developed a beautiful golden-brown color on top. The bottoms should sound hollow when tapped.
Step 8: Cool and Serve
Transfer the baked scones to a wire cooling rack and allow them to cool slightly before serving. These scones are absolutely divine when served warm, split open and topped with butter, jam, honey, or clotted cream.
Nutritional Information and Timing
Prep Time: 20 minutes
Baking Time: 15-20 minutes
Total Time: 35-40 minutes
Yield: Approximately 20-24 scones
Serving Size: 1 scone
Approximate Nutritional Information per Scone:
- Calories: 285
- Carbohydrates: 42g
- Fat: 11g
- Protein: 6g
- Fiber: 1.5g
- Sugar: 8g
- Sodium: 320mg
Note: Nutritional values are estimates and may vary based on specific ingredients used and portion sizes.
Variations and Substitutions
Amasi Substitutes: If amasi is unavailable, substitute with buttermilk, kefir, or make your own by adding 2 tablespoons of lemon juice or white vinegar to regular whole milk and letting it sit for 5 minutes.
Sweet Variations: Add 1 cup of raisins, dried cranberries, or chocolate chips to the dry ingredients for fruit or chocolate scones. Fresh blueberries or chopped dates work wonderfully as well.
Savory Options: Reduce sugar to 2 tablespoons and add 2 cups of grated cheese, chopped herbs like rosemary or thyme, or crispy bacon bits for savory scones perfect for breakfast or lunch.
Healthier Alternatives: Replace up to half the all-purpose flour with whole wheat flour for added fiber and nutrition. You can also substitute the margarine with cold butter for a richer flavor or use a plant-based butter alternative.
Spiced Versions: Add warm spices like cinnamon, nutmeg, or cardamom to create aromatic spiced scones. Start with 1-2 teaspoons of your chosen spice blend.
Gluten-Free Option: Use a high-quality gluten-free flour blend in place of all-purpose flour, and add 1 teaspoon of xanthan gum if your blend doesn’t already contain it.
Frequently Asked Questions
Can I make these scones ahead of time? Yes, you can prepare the dough, cut the scones, and freeze them on a baking sheet. Once frozen solid, transfer to freezer bags and store for up to 3 months. Bake directly from frozen, adding 2-3 extra minutes to the baking time. Alternatively, baked scones can be stored at room temperature for 2 days or frozen for up to 1 month.
Why are my scones not rising properly? The most common causes are expired baking powder, overmixing the dough, or using liquid that’s too warm. Ensure your baking powder is fresh (replace every 6 months), mix the dough just until it comes together, and use cold or room temperature amasi. Also, avoid opening the oven door during the first 10 minutes of baking.
Can I use butter instead of margarine? Absolutely! Cold butter can be substituted for margarine in equal amounts and will actually provide a richer flavor. Make sure the butter is very cold and cut it into small cubes before incorporating it into the flour mixture. Some bakers prefer butter for its superior taste and natural ingredients.
How do I know when the scones are done? Properly baked scones will be golden brown on top, sound hollow when tapped on the bottom, and will have risen to nearly double their original height. They should feel firm but not hard when gently pressed. If you’re unsure, insert a toothpick into the center of one scone it should come out clean or with just a few moist crumbs.
What’s the best way to store leftover scones? Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, wrap individually in plastic wrap and freeze for up to 1 month. To refresh day-old scones, warm them in a 300°F (150°C) oven for 5-7 minutes, or split and toast them lightly. They’re also delicious when sliced and used for making bread pudding or trifle.