How To Make Scones With Amasi
- July 18, 2022
Two weeks ago I received a beautiful hamper from Fair Cape Dairies because @themomdiaries challenged me to whip up something in the kitchen with Fair Cape products.Top with whipped Fair Cape cream and jam of your choice. .
Amasi and cheese scones
Preheat the oven to 220 ºC and grease a baking tray with Cake pan greaser.Cut out circles or other shapes, place them on the baking tray and brush the tops with olive oil. .
South African Freedom Amasi Scones Recipe
In the book Long Walk to Freedom, written by Nelson Mandela he mentions how he hurriedly left his hideout at a white friend’s apartment when he was one the run from the South African Apartheid government after he overheard two Zulu labors comment that it was strange to see milk on the windowsill left out to ferment.The two labors were referring to amasi or fermented milk, an ancient probiotic drink popular with many South African tribes but especially with the Xhosa, Afrikaans and Zulu.Bake for 10 - 12 minutes or until puffed up and golden brown.Take make amasi fermented milk simply leave raw milk to naturally ferment at room temperature in a clay pot until thick curds form this may take 2–3 days. .
Eggless Scones -- Recipe
so the next day she decided to make them with cheese and omitted the sugar and again turned out awesome! .
Easy raisin scones recipe
The two things that struck me as interesting were the ease of the making (everything gets put into an electric mixer bowl and then mixed) and the use of ‘strong’ flour.The scones are made with raisins which I love, and then the big selling feature on the show was that they were good risers.Easy raisin scones Print Recipe ★★★★★ 5 from 1 reviews Easy raisn scones that are light and fluffy Author: Sam Linsell Ingredients 75gms butter 2 large eggs 75gms sugar 4 tsp baking powder 230ml milk 500gms ‘strong flour’ – I used white bread flour 1 cup of raisins 1 x additional egg for the egg wash Instructions Put all the ingredients except the flour and raisins in the mixer with a paddle attachment and mix on low until all combined Add the flour and raisins and mix briefly Turn the dough out onto a floured surface, need slightly and press out to a height of about 4- 5cm (I used my fingers) Press out scones with a round and sharp cookie cutter until all the dough has been used (I used a 58mm or 2 1/4 inch cutter) Beat an egg and brush over the tops of the scones Put the scones in the fridge for about 30 minutes and while you preheat the oven to 200 c Brush a second egg wash layer over the scones which gives it a really nice glaze and bake in the oven for 15 minutes until well risen and golden brown. .
Plain Scone Recipe with step-by-step photos
These plain scones are light and fluffy, and go perfectly with jam and cream for a gorgeous afternoon tea.When I was in London a few years ago, I was reminded of my fond affection for Devonshire Tea, which is essentially a plain scone served with jam and cream.There is something just so comforting about sitting down to a hot cup of tea (with milk and sugar for me), with a small selection of sweet cakes to see you through the afternoon.The only drawback for me with the recipe was the use of cream of tartar, an ingredient which is hard (sometimes impossible) to find in Zurich, but which I know is widely available in countries like the UK, US and Australia.To make plain scones, you start by rubbing cold butter into the dry ingredients until the mixture looks crumbly and resembles wet sand.I also use lard or vegetable shortening to make the scones extra soft.For this task, I like to use my stand mixer with the flat paddle attachment, but you could of course simply use your fingertips.Milk is added to the dry ingredients to bring everything together into a soft dough.At this stage, you should handle the dough as little as possible to ensure that the scones turn out light and fluffy.Plain Scones ★★★★★ 5 from 20 reviews Author: Thanh | Eat, Little Bird.These plain scones are light and fluffy, and go perfectly with jam and cream for a gorgeous afternoon tea.heaped teaspoons baking powder 50 g ( 1/2 stick) unsalted butter, cold and cut into cubes (see Kitchen Notes).ml (1 cup) double cream or heavy whipping cream 1 – 2 heaped teaspoons of caster sugar or vanilla sugar Instructions For the Scones Preheat the oven to 220°C (430°F) (without fan).Place a baking tray in the middle shelf of the oven to warm up while you are making the scones.Place the flour, salt, sugar and baking powder into the bowl of a KitchenAid or stand mixer.Add the butter and lard (or vegetable shortening), and briefly mix with the flat paddle attachment until the mixture resembles damp sand.Alternatively, you can do this by hand by simply rubbing the fats into the flour with your fingertips.Place the dough onto a floured work surface and pat it into a rectangle or circle shape about 3 cm (1 inch) high.I use a 6 cm (2.5 inch) crinkle-edged cookie cutter to make fairly small scones.Serve the scones with some Chantilly Cream (recipe below) and strawberry jam.You can use frozen butter in this recipe and simply grate it into the dry ingredients.I like to freeze 2 or 4 scones together in a small zip-lock freezer bag for easy handling.To bake, simply proceed with the remaining instructions above using the frozen scones (there is no need to defrost them first), but they will require an extra 5-10 minutes in the oven (depending on size).If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients. .
These are very easy to make and go perfect as a tea time snack!Serve warm or cold with some butter and jam or simply eat them as they are fresh from the oven.This delicious recipe has been generously shared by one of our great cooks, Carina."A friend of mine gave me this recipe a few years ago and it became a regular in my kitchen.Mix flour, sugar, baking powder and a pinch of salt in a bowl.Add shortening or butter and mix in a processor on 'pulse' or rub together with your finger tips until it looks like a crumble / bread crumbs.Add the egg/milk mixtures to the dry ingredients and mix just until well combined.I added lemon zest but I have made them in the past with lemon zest and cranberries, with just cranberries, with blueberries, with chocolate chips, with raisins, pieces of apple, currants and just plain,....Use your imagination!Tip: I used butter once because I did not have shortening and the results are similar however they kind of "melted" more when they cooked.Keep on eye on them because depending on the size you make they may cook quicker. .