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Soft & Fluffy Scones with Amasi – No Eggs Needed
Looking for an egg-free scone recipe that still delivers rich flavor, incredible fluffiness, and a golden finish? These traditional South African-style scones made with amasi (fermented milk) are buttery, tender, and perfect for breakfast, tea, or special occasions.
These golden scones are eggless, budget-friendly, and easy to make in large batches. Want more no-fail baking ideas like this? You’ll love this Professional Sponge Cake on Tinsuf.com, which pairs beautifully with fruit or jam!
Ingredients
For a large batch (yields ~35–40 scones):
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10 cups all-purpose flour
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1 cup white granulated sugar
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10 tsp baking powder
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2 cups amasi (or buttermilk as an alternative)
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500 grams Rama margarine or Woodenspoon butter blend
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Optional: 1 cup vanilla custard (adds softness and flavor)
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Note: This recipe contains no eggs—great for clients or family members with egg allergies.
Instructions
Prepare the Dry Ingredients
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In a large mixing bowl, sift together the flour, sugar, and baking powder. This aerates the dry mixture and ensures even distribution of leavening.
Add the Margarine
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Add the 500g of margarine into the bowl.
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Rub it into the flour mixture using your hands or a pastry cutter until it resembles fine breadcrumbs. The fat should be well-dispersed to create that signature flaky scone texture.
Add the Liquids
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Pour in the amasi (or buttermilk).
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If using, add the vanilla custard. This step is optional but gives the scones an extra layer of moistness and aroma.
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Mix with a wooden spoon or spatula until a soft, cohesive dough forms. Avoid overmixing.
Shape the Dough
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Lightly flour your surface and roll out the dough to about 1 inch (2.5 cm) thick.
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Use a round cutter to cut out your scones. Place each piece on a parchment-lined baking tray.
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Leave slight gaps between scones to give them space to rise.
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Bake
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Preheat your oven to 180°C (350°F).
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Bake the scones for 18–22 minutes, or until they are puffed and golden brown on top.
Cool & Serve
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Transfer to a wire rack to cool.
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Serve warm or at room temperature with butter, jam, whipped cream, or even cheese.
Time & Yield
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Prep Time: 20 minutes
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Bake Time: 20 minutes
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Total Time: ~40 minutes
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Yields: 35–40 standard-size scones
Tips & Variations
Optional Add-ins:
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Raisins or currants for a fruity version
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Cheddar cheese for savory scones
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A dash of cinnamon or nutmeg for warmth
Ingredient Swaps:
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Greek yogurt or plain sour milk can replace amasi.
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Use plant-based margarine if dairy-free is needed.
Texture Tip:
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For super fluffy scones, make sure your baking powder is fresh, and don’t overwork the dough.
Tools You’ll Need
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Large mixing bowl
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Measuring cups and spoons
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Pastry cutter (optional)
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Rolling pin
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Round biscuit cutter
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Baking sheet lined with parchment paper
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Oven & wire rack
Discover More from Tinsuf.com
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Final Thoughts
These amasi scones are a go-to classic for bakers who want reliable, fluffy results without the use of eggs. Whether you’re making them for a business, Sunday tea, or just to enjoy with family, this recipe offers the perfect balance of flavor, softness, and simplicity.
Want the chocolate version or gluten-free adaptation next? Just ask!
