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
“These are the most pillowy scones I’ve ever made and you won’t believe they’re egg free!”
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
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.
Golden amasi scones stacked on a white plate with jam and cream
Fluffy South African scones made with amasi and no eggs
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)
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
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.
My Personal Tips from Years of Scone Baking
see continuation on next page
ADVERTISEMENT
