Introduction**
Scones are a timeless baked treat — tender, slightly sweet, and buttery. They’re perfect for breakfast, afternoon tea, or as a snack. This large-batch scone recipe uses amasi, a South African cultured milk, giving them a soft, rich, and tangy flavor with a beautifully moist crumb.
Ingredients**
- 8 cups cake flour (sifted)
- 10 teaspoons baking powder
- 1 cup white sugar
- ½ teaspoon salt (optional, enhances flavor)
- 500 g baking margarine (cold, cubed)
- 3 large eggs (plus 1 extra for egg wash)
- 2 cups amasi (or buttermilk if unavailable)
- 2 teaspoons vanilla essence
Instructions**
Step 1: Preheat the Oven
- Preheat your oven to 180°C (350°F).
- Line your baking trays with parchment paper or lightly grease them.
Step 2: Prepare the Dry Ingredients
- In a large mixing bowl, combine the flour, baking powder, sugar, and salt.
- Mix well to evenly distribute the baking powder and sugar.
Step 3: Rub in the Margarine
- Add the cold margarine to the flour mixture.
- Using your fingertips (or a pastry cutter), rub the margarine into the flour until the mixture resembles fine breadcrumbs.
- Don’t overmix — a few small lumps of margarine help create flakiness.
Step 4: Mix the Wet Ingredients
- In a separate bowl, beat together the 3 eggs, amasi, and vanilla essence until smooth.
Step 5: Combine the Mixtures
- Make a well in the center of the dry mixture.
- Pour in the wet ingredients gradually.
- Mix gently using a spoon or your hands until a soft dough forms.
- Avoid over-kneading — this keeps the scones light and tender.
Step 6: Shape the Scones
- Turn the dough onto a lightly floured surface.
- Gently roll or press it to about 2.5–3 cm (1 inch) thickness.
- Use a round cutter or glass to cut out scones.
- Place them slightly apart on the prepared baking trays.
Step 7: Egg Wash
- Beat the extra egg and brush the tops of the scones for a golden finish.
Step 8: Bake
- Bake in the preheated oven for 20–25 minutes, or until golden brown and well-risen.
- Remove from oven and cool slightly on a wire rack.
Serving Suggestions**
Serve warm or room temperature with:
- Butter and jam
- Fresh cream and fruit
- Cheese and honey
History of Scones**
Scones originated in Scotland and became a staple of British afternoon tea. Traditionally made with oats and cooked on a griddle, today’s versions are oven-baked and enjoyed globally, especially in the UK and South Africa. The use of amasi adds a local twist that enhances the flavor and texture.
Benefits**
- Rich in calcium and protein (thanks to amasi).
- Great energy boost from the carbs and butter.
- Freezer-friendly – perfect for make-ahead baking.
- Customizable – add raisins, cheese, or chocolate chips for variety!
Nutrition (Per Scone, Approximate)**
- Calories: 220 kcal
- Carbohydrates: 28 g
- Fat: 9 g
- Protein: 4 g
- Sugar: 6 g
- Calcium & Vitamin B: Moderate levels from amasi and baking powder.
For Scone Lovers**
This recipe is a dream for anyone who loves soft, homemade baked goods. It brings people together — whether at breakfast, brunch, or teatime. Pair it with a hot cup of tea or coffee and enjoy the comfort of home baking.
Conclusion**
These Big Batch Amasi Scones are tender, flavorful, and irresistibly golden. They combine traditional baking with a touch of local flair — ideal for sharing with family, guests, or at community gatherings. Once you taste them, you’ll bake them again and again!
