Amasi scones are one of the most popular baked goods that are served at most common traditional occasions in South Africa.
The traditional English scones have been given a South African twist, and are usually baked with Inkomasi or amasi as one of the key ingredients.
Using amasi as a substitute for regular milk will be sure to give you the fluffiest and airiest baked scones in minutes.
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Traditionally, scones are meant to be served with any jam and clotted cheese.
The other toppings you can enjoy with your amasi scones are whipped cream, marmalades, fresh fruit, lemon curd, cheese and chutney, herbed butter, scrambled egg and cheese, or cured meats and cheese.
Sift flour, baking powder, sugar and salt into large metal bowl and mix around gently with a spatula.
Rub in margarine until mixture resembles fine breadcrumbs and make a well in the center of the bowl.
Whisk together egg and milk in a separate bowl and pour ⅔ of this into the middle of the crumb mixture.
Combine the ingredients using a cutting motion with a spatula, once combined and, if the dough is not soft enough, add the remaining egg mixture, a little at a time, until the dough is soft but not sticky.
Place mixture onto a lightly floured surface and gently knead until soft and firm dough is formed.
Roll out mixture to a 3cm thickness and cut out scones using a scone cutter, dipping the cutter in additional flour after each scone to prevent sticking.
Place scones onto a greased baking tray and bake at 170⁰C for 17 minutes.
