These traditional South African amasi scones are soft, fluffy, and golden on the outside with a tender texture inside. Made without eggs, they get their rich flavor and gentle tang from amasi, a traditional cultured milk.
Perfect for breakfast, afternoon tea, or family gatherings, these easy homemade scones taste delicious served warm with butter, jam, or cream.
Why You’ll Love This Recipe
- Egg-free: Perfect for baking without eggs.
- Soft and fluffy: Amasi helps create a tender texture.
- Simple ingredients: Made with everyday baking essentials.
- Great for sharing: This large-batch recipe is ideal for gatherings.
- Easy to customize: Add raisins, chocolate chips, cheese, or herbs.
Ingredients
- 10 cups all-purpose flour
- 1 cup granulated sugar
- 10 teaspoons baking powder
- 500 g margarine, cold
- 2 cups amasi (cultured milk)
- 1 cup vanilla custard (optional)
Instructions
1. Preheat the Oven
Preheat your oven to 400°F (200°C). Line baking trays with parchment paper or grease them lightly.
2. Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, and baking powder until evenly combined.
3. Rub in the Margarine
Cut the cold margarine into small pieces and rub it into the flour mixture using your fingertips until it resembles coarse breadcrumbs.
4. Add the Amasi
Gradually add the amasi, mixing gently until a soft dough forms. If using vanilla custard, add it along with the amasi.
Avoid overmixing. The dough should be soft and slightly sticky but manageable.
5. Shape the Dough
Transfer the dough to a lightly floured surface. Knead gently for about 30 seconds, just until it comes together.
Roll the dough to approximately 1 inch (2.5 cm) thick. Cut out rounds using a floured cookie cutter or glass.
6. Bake
Arrange the scones on the prepared baking trays, leaving a little space between them.
Bake for 15–20 minutes, or until risen and golden brown.
7. Cool and Serve
Allow the scones to cool slightly on a wire rack. Serve warm with butter, jam, whipped cream, or your favorite spread.
Tips for Perfect Amasi Scones
- Use cold margarine: This helps create a light, tender texture.
- Measure the flour carefully: Too much flour can make the scones dry.
- Use fresh baking powder: Fresh baking powder helps the scones rise properly.
- Handle the dough gently: Overkneading can make the scones tough.
- Avoid adding too much extra flour: The dough should remain soft.
- Brush with milk or amasi: This helps the tops turn golden without using eggs.
- Don’t overcrowd the tray: Leave enough space for the scones to rise.
Recipe Variations
Sweet Scones
- Raisin: Add 1 cup of raisins.
- Chocolate chip: Fold in 1 cup of chocolate chips.
- Cranberry and orange: Add 1 cup of dried cranberries and 1 tablespoon of orange zest.
- Cinnamon: Add 1 teaspoon of ground cinnamon.
- Nutty: Add ¾ cup of chopped walnuts or pecans.
Savory Scones
- Cheddar and chive: Add 1 cup of grated cheddar cheese and ¼ cup of chopped chives.
- Spinach and feta: Add ½ cup of cooked, chopped spinach and ½ cup of crumbled feta.
- Garlic and herb: Add 1 teaspoon of garlic powder and 1 tablespoon of chopped fresh rosemary.
Serving Suggestions
Enjoy your amasi scones in different ways:
- Breakfast: Serve warm with butter, honey, or marmalade.
- Afternoon tea: Pair with strawberry jam and whipped cream.
- Brunch: Serve with cheese, fresh fruit, and other breakfast favorites.
- Light lunch: Pair savory scones with soup or a fresh salad.
- Dessert: Top with vanilla custard, honey, or a simple sugar glaze.
Storage Instructions
At room temperature: Store cooled scones in an airtight container for up to 2 days.
In the freezer: Wrap the scones well and freeze for up to 2 months.
To reheat: Warm in a preheated oven at 300°F (150°C) for 5–7 minutes.
For the freshest flavor and softest texture, enjoy them on the day they are baked.
Common Mistakes and Solutions
| Problem | Cause | Solution |
|---|---|---|
| Dry scones | Too much flour or overbaking | Measure accurately and check for doneness early. |
| Flat scones | Old baking powder or overworked dough | Use fresh baking powder and handle the dough gently. |
| Hard, dense texture | Too much kneading | Knead only until the dough comes together. |
| Burnt bottoms | Oven too hot or a thin baking tray | Use parchment paper and check your oven temperature. |
| Sticky dough | Excess liquid | Add a little flour to your hands and work surface when shaping. |
Frequently Asked Questions
Can I use buttermilk instead of amasi?
Yes. Replace the amasi with an equal amount of buttermilk. The flavor and texture may vary slightly.
How do I keep leftover scones fresh?
Store them in an airtight container at room temperature for up to 2 days, or freeze them for up to 2 months.
Can I prepare the scones ahead of time?
Yes. Cut out the scones and freeze them unbaked. Bake directly from frozen, adding a few extra minutes to the baking time.
Why are my scones dry or crumbly?
This usually happens when too much flour is added or the dough is overworked. Measure carefully and mix only until the dough comes together.
Can I make a smaller batch?
Yes. You can halve the ingredients to make a smaller batch.
For half the recipe, use:
- 5 cups all-purpose flour
- ½ cup granulated sugar
- 5 teaspoons baking powder
- 250 g margarine
- 1 cup amasi
- ½ cup vanilla custard, optional
Do these scones rise without eggs?
Yes. Baking powder provides the lift, while amasi adds moisture and helps create a soft texture.
Final Thoughts
These traditional egg-free amasi scones are simple, versatile, and perfect for sharing. Their soft texture and lightly tangy flavor make them a wonderful addition to breakfast, afternoon tea, or any family gathering.
Serve them fresh from the oven with your favorite toppings and enjoy a taste of homemade South African baking.