Soft and Fluffy and Egg Free traditional Amasi Scones

These traditional amasi scones are a warm and tender treat that bring comfort to any table. I’ve made this recipe dozens of times especially when cooking for a group or a celebration and it never fails. The use of amasi, a cultured milk popular in South Africa, gives these scones a gentle tang and rich depth of flavor. Even without eggs, they bake up beautifully soft inside and golden on top.

Ingredients for Traditional Scones

Step by Step to Make Soft Amasi Scones

1: Prep the Oven and Baking Sheet

• Preheat your oven to 400°F (200°C).
• Line a baking sheet with parchment paper or lightly grease it.

2: Mix the Dry Ingredients

• In a very large mixing bowl, whisk together the flour, sugar, and baking powder.
• Ensure the baking powder is evenly distributed for a consistent rise.

3: Cut in the Margarine

• Slice the margarine into small chunks and add it to the flour mixture.
• Using your fingertips, rub the margarine into the dry ingredients until the mixture resembles coarse breadcrumbs.
• This step helps create layers and flakiness in the scones.

4: Add the Amasi

• Pour in the amasi gradually, mixing gently with a spoon or hands until a soft dough forms.
• If using vanilla custard, add it now and mix just until incorporated.
• Do not overmix the dough should be slightly sticky but manageable.

5: Knead Gently

• Turn the dough onto a floured surface and knead lightly just until smooth.
• Too much kneading will make the scones tough aim for about 30 seconds of handling.

6: Cut and Shape

• Roll out the dough to about 1 inch thick.
• Use a round cookie cutter or glass to cut out scones, dipping it in flour between cuts to prevent sticking.

7: Bake Until Golden

• Place the scones on the prepared baking sheet, spaced slightly apart.
• Bake in the preheated oven for 15-20 minutes, or until they are puffed and golden brown on top.

8: Cool and Serve

• Let the scones cool slightly on a rack before serving.
• They’re best enjoyed warm with a slather of jam and a dollop of whipped cream.

Optional Add Ins for More Variety

Raisins: Fold in 1 cup of raisins for a classic twist.

Chocolate chips: Use dark or milk chocolate for a sweet treat.

Chopped nuts: Add 3/4 cup of toasted walnuts or pecans for crunch.

Spices: Try a teaspoon of cinnamon or cardamom for warm flavor.

Serving Suggestions for Any Time of Day

Breakfast: Serve warm with butter and marmalade alongside tea or coffee.

Brunch: Pair with cheese, fruit, and soft boiled eggs for a hearty spread.

Afternoon Tea: Scones + clotted cream + strawberry jam = classic delight.

Dessert: Top with vanilla custard or drizzle with honey and chopped nuts.

Chef’s Tips for Perfect Egg Free Scones

Chill the margarine: Cold margarine creates better rise and flakiness.

Handle the dough gently: Overworking leads to tough, dense scones.

Use fresh baking powder: This is your only leavening, so make sure it’s active.

Don’t skip the parchment: It helps prevent overbrowning on the bottom.

Storage and Freshness

• Scones are best served fresh on the same day they’re baked.
• Store leftovers in an airtight container at room temperature for up to 2 days.
• To refresh, warm briefly in the oven at 300°F for 5-7 minutes.

Nutritional Information (Per Scone)