Soft and Fluffy Egg-Free Traditional Amasi Scones (Page 2 ) | June 15, 2025

Sweet Variations

Cranberry Orange: 1 Tbsp orange zest + 1 cup dried cranberries. Glaze with powdered sugar + orange juice.

Chocolate Chip: 1 cup chocolate chips + sprinkle coarse sugar before baking.

Cinnamon Swirl: 2 tsp cinnamon + swirl of brown sugar paste.

Savory Variations

Cheddar Chive: 1 cup shredded cheddar + ¼ cup chopped chives.

Spinach & Feta: ½ cup cooked spinach + ½ cup crumbled feta.

Garlic Herb: 1 tsp garlic powder + 1 Tbsp chopped rosemary.

Glazes and Finishes

Sweet glaze: ½ cup powdered sugar + 1 Tbsp milk.

Eggless shine: Brush with milk or amasi before baking.

Crunchy crust: Sprinkle with demerara sugar before baking.

Common Mistakes and How to Fix Them

Issue Cause Solution
Dry texture Too much flour or overbaking Measure flour carefully, don’t overbake
Flat scones Old baking powder, overkneading Use fresh leavening, gentle handling
Burned bottoms Thin pan or oven too hot Use parchment or insulated baking trays
Sticky dough Too much amasi or humidity Lightly flour hands and surface when shaping

FAQs
Can I use buttermilk instead of amasi?
Yes, substitute equal amounts. Greek yogurt thinned with milk also works.

Can I make these ahead of time?
Yes! Freeze unbaked scones, bake directly from frozen with 2–4 minutes added.

Why are my scones dry or crumbly?
Likely too much flour or overmixing. Spoon & level flour; handle gently.

Can I halve the recipe?
Absolutely. Use 5 cups flour, 1 cup amasi, 250 g margarine, etc.

Do these scones rise much?

Next: Traditional Albondigas Soup Recipe

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