Description
Scones are a delightful treat, perfect for a cozy breakfast or an afternoon tea. This scone recipe is not only delicious but also versatile, as it is made without eggs, catering to those who prefer egg-free options. With a golden, crispy exterior and a soft, tender interior, these scones are sure to impress anyone who tries them.
Ingredients
- 10 cups of flour
- 1 cup of sugar
- 10 teaspoons of baking powder
- 2 cups of amasi
- 500 grams of Rama/Woodenspoon margarine
- 1 cup of vanilla custard (optional)
Instructions
- Preheat your oven to 180°C (350°F).
- In a large mixing bowl, combine the flour, sugar, and baking powder.
- Cut in the margarine (Rama or Woodenspoon) using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Add the amasi and stir to form a dough. If you’re using vanilla custard, add it to the dough at this stage.
- Turn the dough out onto a lightly floured surface and gently knead it until smooth. Be careful not to overwork the dough to keep the scones light and fluffy.
- Roll the dough to about 1 inch (2.5 cm) thick, and cut it into rounds using a cookie cutter or a glass.
- Place the scones on a baking sheet lined with parchment paper, leaving a little space between each one.
- Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown and have risen.
- Remove from the oven and let them cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: British
