Traditional Scones

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Traditional Scones

This recipe for traditional scones is a delightful and straightforward way to bake a large batch perfect for gatherings, brunches, or tea time. These scones are tender, slightly sweet, and rich, thanks to the addition of amasi and Rama/Woodenspoon margarine. Enjoy them warm with your favorite spreads or toppings.

Ingredients:

  • 10 cups all-purpose flour
  • 1 cup granulated sugar
  • 10 teaspoons baking powder
  • 2 cups amasi (or buttermilk as a substitute)
  • 500 grams Rama/Woodenspoon margarine (or any good-quality margarine)

Directions:

  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or lightly grease them.
  2. Mix Dry Ingredients:
    • In a very large mixing bowl, combine the all-purpose flour, granulated sugar, and baking powder. Mix well to ensure the baking powder is evenly distributed.
  3. Cut in the Margarine:
    • Add the 500 grams of Rama/Woodenspoon margarine to the dry ingredients. Using a pastry cutter or your fingers, work the margarine into the flour mixture until it resembles coarse crumbs. This step is crucial for creating a tender and flaky texture in the scones.
  4. Add the Amasi:
    • Gradually add the amasi to the flour mixture, stirring gently until the dough comes together. Be careful not to overmix, as this can make the scones tough. The dough should be slightly sticky but manageable.
  5. Shape the Scones:
    • Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together, then pat it out to a thickness of about 1 inch (2.5 cm). Use a round biscuit cutter or a glass to cut out scones. Place them on the prepared baking sheets, leaving a little space between each one.
  6. Bake the Scones:
    • Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
  7. Cool and Serve:
    • Remove the scones from the oven and allow them to cool slightly on the baking sheets before transferring to a wire rack to cool completely. Serve warm or at room temperature with butter, jam, or any of your favorite scone toppings.

Tips:

  • Storage: Store any leftover scones in an airtight container at room temperature for up to 3 days. For longer storage, freeze the scones and reheat them in the oven before serving.
  • Flavor Variations: Add dried fruits, nuts, or chocolate chips to the dough for a delightful twist. You can also brush the tops with a little milk or cream before baking for a glossy finish.

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