Raisin Scones
Use buttermilk if Amasi is not available where you live
Makes enough for: 8 scones
Ingredients
- 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
Method
- 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