Step 1: Preheat the Oven
- Preheat your oven to 180°C (350°F).
- Line a baking tray with parchment paper or lightly grease it.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine:
- Flour
- Sugar
- Baking powder (if needed)
- Salt (if using)
Whisk everything together until evenly mixed.
Step 3: Rub in the Margarine
Add the chilled margarine.
Using your fingertips or a pastry cutter, rub it into the flour until the mixture resembles coarse breadcrumbs.
Do not overwork the mixture.
Step 4: Add the Amasi
Pour in the amasi and vanilla extract (if using).
Mix gently with a spoon or your hands until a soft dough forms.
If the dough feels sticky, sprinkle in a little extra flour.
Step 5: Shape the Dough
Turn the dough onto a lightly floured surface.
Gently pat it out to about 2–3 cm (¾–1 inch) thick.
Avoid kneading too much, as this can make the scones tough.
Step 6: Cut the Scones
Use a round biscuit cutter or a drinking glass to cut out the scones.
Place them on the prepared baking tray, leaving a little space between each one.
Gather the scraps, gently reshape the dough, and cut out the remaining scones.
Step 7: Bake
Bake for 15–20 minutes, or until the tops are golden brown and the scones are well risen.
Step 8: Cool and Serve
Transfer the baked scones to a wire rack.
Allow them to cool slightly before serving.
Serve warm with:
- Butter
- Jam
- Honey
- Cheese
- Whipped cream
Tips for Perfect Eggless Scones
- Keep the margarine cold for the lightest texture.
- Don’t overmix or overknead the dough.
- Cut straight down with the cutter—don’t twist it, as twisting can prevent the scones from rising evenly.
- Amasi gives the scones a delicious tang and helps keep them soft and moist.
- Store in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat for a few minutes before serving for the best texture.
