Scones

Name: Scones
Ingredients: Before you begin, gather all your ingredients and tools. Making Scones is much smoother when everything is ready to go.; 8 cups flour — All-purpose flour works perfectly for soft, tender scones.; 10 teaspoons baking powder — Ensures a tall, fluffy rise.; 1 cup sugar — Adds just enough sweetness.; 500g baking margarine — For rich, buttery flavor and perfect crumb.; 3 large eggs — Provide structure, moisture, and flavor.; 1 extra egg (for egg wash) — Gives your Scones a shiny, golden-brown finish.; 2 cups amasi — The secret ingredient that gives these scones their soft, rich texture.; 2 teaspoons vanilla essence — Adds warmth and aroma to the flavor.

fromallrecipes.familyfreshrecipes.com allrecipes.familyfreshrecipes.com/2025/11/07/scones

Ingredients

Instructions

Preheat your oven to 180°C (350°F). Line your baking tray with parchment paper or lightly grease it to prevent sticking.
In a large mixing bowl, sift together the flour, baking powder, and sugar. This not only distributes the baking powder evenly but also makes the flour lighter, which helps the Scones rise beautifully.
Add the baking margarine to the flour mixture. Using your fingertips (or a pastry cutter), rub the margarine into the flour until the mixture resembles coarse breadcrumbs. Be gentle — you don’t want to overwork it. The small pieces of margarine are what create those lovely layers in your Scones.
In a separate bowl, whisk together the 3 eggs, amasi, and vanilla essence until well combined.
Make a well in the center of the flour mixture and pour in the wet ingredients. Gently mix using a wooden spoon or your hands until a soft dough forms. If the dough feels too sticky, add a little more flour; if too dry, add a splash more amasi. The dough should be soft but not wet.
Turn the dough out onto a lightly floured surface. Gently knead 2–3 times — just enough to bring it together. Roll or pat the dough to about 2 inches (5 cm) thick. Using a round cutter or a glass, cut out your Scones and place them on the prepared tray, slightly apart for even baking.
Beat the extra egg and brush it lightly over the tops of each scone. This gives them that classic golden-brown sheen once baked.
Bake in the preheated oven for 20–25 minutes, or until your Scones are puffed and golden on top.
Remove from the oven and let them cool slightly on a wire rack. Serve warm for the best texture and flavor.