Ingredients
- 10 cups of flour
- 1 cup of sugar
- 10 teaspoons of baking powder
- 2 cups of amasi (fermented milk)
- 500g Rama or WoodenSpoon margarine
- Optional: 1 cup of vanilla custard (for added flavor and moisture)
- Note: No eggs used – perfect for clients with dietary restrictions
Instructions
- Preheat oven to 180°C (350°F). Line a baking tray with parchment paper or lightly grease it.
- Mix dry ingredients: In a large mixing bowl, combine the flour, sugar, and baking powder.
- Add margarine: Rub the Rama/WoodenSpoon margarine into the dry mixture using your fingertips until it resembles fine breadcrumbs.
- Pour in amasi: Gradually add the amasi to form a soft, non-sticky dough. If using vanilla custard, add it here and mix until well combined.
- Shape the scones: Lightly flour your surface, roll out the dough to about 2 cm thick, and cut into desired shapes using a cutter or a glass.
- Bake: Place scones onto the prepared tray, leaving a little space between each. Bake for 15–20 minutes, or until golden brown on top.
- Cool and serve: Let cool slightly before serving. Enjoy with jam, butter, or more custard on the side!
Would you like a smaller batch version or baking tips too?