Raisin Scones

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.

Raisin Scones
Raisin Scones
Head straight on to the Recipe For ♥ Raisin Scones ♥

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 Share on X

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?

Raisin Scones


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Raisin Scones

Use buttermilk if Amasi is not available where you live
Recipe Category: Baking
Makes enough for: 8 scones


  • 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:

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11 thoughts on “Raisin Scones

  1. Love stories like this . . . amasi is a totally new term for me – so one is a tad wiser again 😉 ! Am certain our supermarket buttermilk is cultured . . . You seem to use xylitol as a rule – in this house it is stevia. How ‘natural’ does it taste compared to sugar? Must try! As these scones once I am fully ambulant again 😉 !!!

    1. I would prefer to use fructose or stevia, but neither are available right now. They all taste the same to me – sweet! The only thing with erythritol is that it can leave a cold feeling on your tongue 🙂

  2. I’ve never heard of crimson raisins or amasi. I tend to make my own buttermilk these days with milk and lemon juice. These scones sound great Tandy.

  3. I love hearing about different ferments. I’d not heard of Amasi until I read this. Sounds like the perfect ingredient for scones. And now I’m craving raisin scones.

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