As a chef who has baked thousands of scones over the years, here are the practical, experience backed tips that make the biggest difference in outcome:
Measure flour correctly: Spoon it into your measuring cup and level with a knife. Scooping directly packs too much in and leads to dry scones.
Cold margarine is key: You want to see little pockets of margarine in the dough they’ll melt during baking and create flakiness.
Don’t overknead: Kneading more than 30-40 seconds can develop gluten and make your scones chewy instead of tender.
Use parchment or silicone mats: This helps prevent overbaking and makes cleanup much easier.
Don’t crowd the baking sheet: Scones need space to rise and expand evenly.
Common Mistakes and How to Fix Them
Issue Cause Solution
Dry texture Too much flour or overbaking Weigh flour if possible and remove scones as soon as tops are golden
Flat scones Too much kneading or old baking powder Use fresh leavening and handle the dough gently
Burned bottoms Pan too thin or oven too hot Use parchment or an insulated baking tray
Dough too sticky Too much amasi or humidity Dust hands and surface lightly with flour when shaping
Reader Reviews
“I made these scones for my mom’s birthday brunch and everyone loved them! The texture was perfect.” Ntombi M.
“I didn’t have eggs so this recipe was a lifesaver I added raisins and the flavor was amazing.” Josephine R.
“These came out light and fluffy just like bakery scones. The custard addition made them even better!” Thembi K.
FAQs
Can I use buttermilk instead of amasi?
Yes, you can substitute buttermilk for amasi in equal amounts. Both are cultured dairy products and work similarly in creating soft, fluffy scones. Greek yogurt thinned with milk is another alternative if you can’t find amasi or buttermilk.
How do I store leftover scones?
Scones are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 2 months. Reheat in the oven for 5-7 minutes at 300°F (150°C) to restore their texture.
Can I make these scones ahead of time?
Yes! You can prepare the dough, cut out the scones, and freeze them unbaked. When ready to bake, place the frozen scones on a tray and bake directly from frozen, adding 2-4 extra minutes to the baking time.×
Why are my scones dry or crumbly?
This usually happens if too much flour is added or if the dough is overmixed. Make sure to spoon and level your flour when measuring and knead the dough just enough to bring it together.
Can I make this recipe in a smaller batch?
Definitely. This recipe is large and designed for gatherings, but you can easily halve all the ingredients for a smaller yield. Use 5 cups flour, 1 cup amasi, 250 grams margarine, and adjust the rest accordingly.
Do these scones rise much in the oven?
Yes. Thanks to the high amount of baking powder, these scones puff up beautifully during baking. Make sure not to press the dough too flat and give them space on the tray to expand.
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