Description

These egg-free traditional amasi scones are soft, fluffy, and rich in flavor, made with amasi (cultured milk) for a tangy depth. They’re perfect for breakfast, tea time, or any occasion, and can be customized with fruits, chocolate, or herbs for added variety.

Ingredients

10 cups all-purpose flour

1 cup granulated sugar

10 teaspoons baking powder

500 grams margarine

2 cups amasi (cultured milk)

1 cup vanilla custard (optional)

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Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, whisk together the flour, sugar, and baking powder. Ensure the baking powder is evenly distributed.
Slice the margarine into small chunks and add it to the dry ingredients. Use your fingertips to rub the margarine into the mixture until it resembles coarse breadcrumbs.
Gradually pour in the amasi and mix gently until a soft dough forms. If using vanilla custard, add it here and mix just until combined.
Turn the dough onto a floured surface and knead lightly for about 30 seconds until smooth. Avoid overworking the dough.
Roll the dough to about 1 inch thick and use a round cookie cutter or glass to cut out the scones. Dust the cutter with flour between cuts to prevent sticking.
Place the scones on the prepared baking sheet, spaced slightly apart. Bake for 15-20 minutes or until golden brown on top.
Allow the scones to cool slightly on a rack before serving with jam and whipped cream, if desired.

Notes

For a sweeter version, add raisins, currants, or dried apricots to the dough.
For a richer flavor, substitute the margarine with butter.
To make this recipe vegan, use dairy-free margarine and plant-based milk.
For a savory option, incorporate chopped herbs like rosemary or thyme.

Prep Time: 20 minutes
Cook Time: 15-20 minutes
Category: Baked Goods
Method: Baking
Cuisine: South African

Nutrition

Serving Size: 1 scone
Calories: 210
Sugar: 6g
Sodium: 180mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 20mg