Homemade scones are a timeless treat—fluffy, tender, lightly sweet, and perfect with a hot drink. This recipe delivers beautifully risen scones with the richness of margarine, the tang of Amasi, the brightness of orange zest, and the sweetness of raisins. The texture is soft on the inside with just a hint of golden crust outside, making them ideal for breakfast, tea time, or a weekend snack.
These scones are generously sized and full of flavor. The addition of orange juice and zest gives them a fresh citrus lift, while Amasi (fermented milk popular in Southern Africa) adds a creamy, tangy depth that enhances the crumb. You can also substitute buttermilk if Amasi is not available.
Ingredients
- 8 cups all-purpose flour
- 10 teaspoons baking powder
- 1 cup sugar
- 500g baking margarine
- Zest of 1–2 oranges (adjust to taste)
- 1½ cups raisins
- 2 cups Amasi (or buttermilk or plain yogurt)
- ½ cup freshly squeezed orange juice
- 2 teaspoons vanilla essence (optional)
- 3 large eggs (2 for the dough, 1 for egg wash)
Instructions
1. Prepare your workspace and preheat the oven
Preheat your oven to 180°C (350°F). Line a large baking tray with parchment paper or lightly grease it with margarine.
Sift the flour and baking powder together into a large mixing bowl. This ensures an even distribution of the leavening agent and helps keep the dough light.
2. Mix the dry ingredients
To the sifted flour, add the sugar and mix well. Stir in the orange zest and raisins. The raisins provide a sweet chewiness, and the zest offers a fragrant citrus aroma that will enhance every bite.
3. Rub in the margarine
Cut the margarine into small pieces and add it to the dry ingredients. Using clean hands or a pastry cutter, rub the margarine into the flour until the mixture resembles coarse breadcrumbs. Work gently to keep the dough light.
This step helps create the flaky texture that makes scones so irresistible. Be sure not to overwork the mixture; it should remain crumbly, not creamy.
4. Prepare the wet ingredients
In a separate bowl or jug, whisk together 2 eggs, the Amasi, orange juice, and vanilla essence (if using). Beat until the eggs are well incorporated and the mixture is smooth.
The orange juice adds both moisture and a subtle fruitiness, balancing the richness of the margarine and the tanginess of the Amasi.
5. Combine wet and dry ingredients
Make a well in the center of the flour mixture. Pour in the wet ingredients gradually while mixing gently with a wooden spoon or your hands.
Bring the dough together until it forms a soft, slightly sticky mass. Do not knead it. Overmixing can make the scones tough. The dough should come together easily and be soft enough to handle without being overly wet.
If the dough feels too dry (which can happen depending on flour type or humidity), add a small splash of Amasi or orange juice. If too wet, sprinkle a little flour.
6. Shape the scones
Lightly flour a clean work surface. Turn the dough out and pat it down to about 2.5–3 cm (1 to 1.2 inches) thick. Avoid using a rolling pin, as pressing gently by hand preserves the airiness.
Use a round cookie cutter or a drinking glass to cut out scones. Dip the cutter in flour between cuts to prevent sticking. Gather the leftover dough gently and repeat until all the dough is used.
Place the cut scones onto the prepared baking tray, leaving a little space between them to allow for rising.
7. Egg wash and bake
Crack the remaining egg into a small bowl, beat it lightly, and brush the tops of the scones. This gives a golden, glossy finish when baked.
Bake in the preheated oven for 20–25 minutes, or until the scones are risen and golden brown on top. You can check doneness by inserting a toothpick into one of the center scones—it should come out clean.
8. Cool and serve
Once baked, remove the tray from the oven and transfer the scones to a wire rack to cool slightly. These scones are best enjoyed warm, but they also taste great at room temperature.
Serve with butter, fruit preserves, whipped cream, or even a drizzle of honey. They pair wonderfully with a cup of tea or coffee.
Storage and Reheating Tips
These scones can be stored in an airtight container at room temperature for up to 3 days. To enjoy them warm again, reheat in the oven at 160°C (320°F) for about 5–7 minutes. They also freeze well—wrap them individually in cling wrap, place in a freezer bag, and store for up to 1 month.
To thaw, leave at room temperature for 1 hour or microwave briefly. For best texture, reheat in the oven after thawing.
Recipe Notes and Variations
- If Amasi is unavailable, you can use buttermilk or a mix of plain yogurt and milk (1:1 ratio) as a substitute.
- You can add a handful of chopped nuts or dried cranberries instead of raisins for a different twist.
- Orange zest can be substituted with lemon zest if preferred, though orange pairs especially well with raisins and vanilla.
- Avoid over-baking, as scones can become dry.
- Try adding a sprinkle of cinnamon or nutmeg for a warm, spiced flavor.
Final Thoughts
These homemade scones are rich, fluffy, and full of vibrant flavor from the orange and raisins. The use of Amasi gives them a tender crumb and unique character that sets them apart from standard scone recipes. Whether you serve them fresh out of the oven or enjoy them the next day with tea, these scones are sure to be a hit with family and guests alike.
Make them once, and they’ll quickly become a go-to in your kitchen for special mornings or anytime you need a comforting baked treat.