Amasi is a traditional South African ingredient and was used to make these raisin scones. I used a combination of golden and crimson raisins in my batch to add a little bit of colour and variety.
Amasi is the Ndebele, Xhosa or Zulu word for what is known in Afrikaans as maas. There is no English word for this, as Amasi is traditionally from the Black culture of Southern Africa, enjoyed both here, and in Lesotho. Amasi is fermented soured milk and in Zulu culture this would be done using a calabash. But commercially it is made using Lactococcus lactis. It also comes in a variety of flavours, which if used for baking will add another dimension to your bakes. Amasi is cheaper than buttermilk, so when whipping up a large batch of pancakes, or these scones, it will be more economical to use. When used in baking, the enzymes present in Amasi soften the proteins in the flour, working exactly in the same manner as buttermilk.
Today’s inspirational recipe from Lavender and Lime ♥ Raisin Scones ♥ #isw2023 #LavenderAndLime Click To Tweet
Buttermilk is the perfect substitute, and I am sure readily available world wide. Traditionally, buttermilk is the leftover whey after the production of butter from clotted cream. We do not get clotted cream in South Africa, but it is easy to make your own. In South Africa, our buttermilk is cultured, which means a culture has been added to milk. This is then heated and left to ferment. Do you get traditional buttermilk where you live, or is yours cultured like ours?
Click on the links for conversions and notes.
- 265 g flour, sifted, plus extra for dusting
- 10 mls baking powder, sifted
- 60 g salted butter, cubed
- 110 g xylitol
- 80 g golden, crimson or normal raisins, or a combination of all 3
- 2 eggs
- 60 mls amasi, divided
- 2.5 mls vanilla extract
- Preheat the oven to 180° Celsius
- Place the flour and abking powder into a mixing bowl and whisk to combine
- Add the butter and rub in, until the mixture resembles bread crumbs
- Add the xylitol and raisins and stir to combine
- Place the eggs, 45mls of the amasi and the vanilla extract into a mixing bowl and whisk until smooth
- Make a well in the centre of the dry ingredients and pour the egg mixture in
- Use a butter knife to bring the dough together
- Tip out onto a floured surface and gently knead to bring the doough together
- Flour the top of the rough and flatten with your hands to 2cm thick
- Cut into scones using a 6cm cutter, bringing the remaining dough together until you have used all the dough
- Place the scones onto a lined baking tray, leaving a space in between each one to allow for spreading, and brush the top of each scone with the remaining amasi
- Place into the oven and bake for 25 minutes
- Remove from the oven and place onto a wire rack to cool
This is my second submission to International Scone Week 2023. If you want to take part, please see this post.
View the previous posts on August 9:
- 2021: Buttermilk Scones
- 2019: South African Scones
- 2017: Al Forno
- 2015: Prodigal Son
- 2013: Scented Geranium
- 2011: Italian Cipollini Onion Pasta
- 2010: Thai Inspired Sirloin Stir Fry