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.
What Makes Amasi Scones So Unique?
- Made without eggs perfect for allergy friendly baking
- Rich and fluffy texture thanks to cultured amasi
- Large batch size great for family gatherings or freezing
- Versatile base for adding fruit, chocolate, or nuts
Ingredients for Traditional Scones
Ingredient Amount All purpose flour 10 cups Granulated sugar 1 cup Baking powder 10 teaspoons Margarine 500 grams Amasi (cultured milk) 2 cups Vanilla custard (optional) 1 cup
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
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- 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
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- 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)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 |
| Fat | 11g |
| Carbohydrates | 35g |
| Sugar | 6g |
| Protein | 4g |
How to Customize Amasi Scones for Any Occasion
These traditional amasi scones are incredibly adaptable. Whether you want something sweet for teatime or savory for breakfast, there’s a way to tweak this base recipe to match the mood. I’ve experimented with dozens of flavor combinations over the years, and these are the ones I return to most often when I want to take the basic scone to the next level.
1. Sweet Flavor Variations
- Cranberry Orange: Add 1 tablespoon orange zest and 1 cup dried cranberries to the dough. Glaze with powdered sugar and orange juice.
- Chocolate Chip: Fold in 1 cup semi sweet chocolate chips. Sprinkle the tops with coarse sugar before baking.
- Cinnamon Swirl: Add 2 teaspoons cinnamon and a swirl of brown sugar paste made with a tablespoon of water and 3 tablespoons brown sugar.
2. Savory Scone Variations
- Cheddar Chive: Mix in 1 cup shredded cheddar cheese and 1/4 cup chopped chives. Brush tops with milk and add a pinch of sea salt before baking.
- Spinach and Feta: Stir in 1/2 cup cooked chopped spinach and 1/2 cup crumbled feta for a Mediterranean style scone.
- Garlic Herb: Use 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1 tablespoon chopped rosemary in the dough.
3. Glazes and Finishes
- Sweet glaze: Combine 1/2 cup powdered sugar with 1 tablespoon milk and drizzle over cooled scones.
- Eggless shine: Brush with milk or a little amasi before baking for a golden finish without using egg wash.
- Sugar topping: Sprinkle raw or demerara sugar on top before baking for a crunchy crust.
Serving Scones for Different Meals
Depending on how you prepare them, scones can be suited to everything from a breakfast buffet to a luxurious afternoon tea spread. Here are some pairing and presentation ideas I’ve used for events, brunches, and family weekends.
Breakfast Pairings
- With butter and honey: Simple and satisfying, especially with warm scones right out of the oven.
- With scrambled eggs and avocado: Cut the scones in half and layer with eggs and avocado slices for a savory sandwich.
- With fruit preserves: Serve with strawberry, apricot, or fig jam for a burst of fruity flavor.
Brunch or Lunch
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- Scone sandwiches: Use savory versions with fillings like sliced chicken, arugula, and aioli.
- With salad: Pair with a fresh garden salad or roasted vegetable platter for a light and flavorful meal.
- Soup side: Cheddar or herb scones are excellent with tomato or butternut squash soup.
Afternoon Tea
- With whipped cream and jam: A timeless favorite. Serve warm and split in half to fill.
- With lemon curd: The tartness of lemon curd balances the richness of the scone beautifully.
- Paired with rooibos tea: A nod to South African heritage and a lovely aromatic pairing.
