inkomazi scones recipe
This is a South African soft inkomazi scone recipe that is delicious and makes soft amasi dikuku. Perfect for when you feel like making a comforting treat that reminds you of home. You will love this amasi scone recipe, it is super easy to follow and requires ingredients like flour, eggs and amasi which are ingredients that are common in many South African homes.
This soft inkomazi scone recipe is a South African favourite, locally known or referred to as dikuku. Amasi scones play a big role in South African functions such as weddings, funerals and family get-togethers.
The main difference between my self-raising flour scone recipe and this soft inkomazi scone recipe is that one uses self-raising flour along with buttermilk and this one uses inkomazi and normal cake wheat flour.
A guide to making soft inkomazi scones
In a large mixing bowl, add in flour, salt and cold unsalted butter. Using your fingertips, gently rub in the butter making sure that almost every grain of flour has been combined by some butter. This is a crucial step because it effects the flakiness and overall texture of the baked scones.
salted vs unsalted butter for the soft inkomazi scone recipe?
A general rule of thumb for baking is to always use unsalted butter. This is due to the fact that different butter brands contain different amounts of salt, putting the baker at a disadvantage. It is better to add salt than to over-salt.
In a smaller mixing bowl add in your wet ingredients: eggs, inkomazi, vanilla essence and brown sugar. Mix together and set aside.
Baker tip: A good substitute for inkomazi would be buttermilk.
Fold your wet ingredients into your dry ingredients gently, making sure that you do not overmix. A wooden spoon is the best tool to use when folding soft inkomazi scone dough. Once that is done refrigerate your dough for 30 minutes.
Benefits of refrigerating scone dough before baking:
The hot and cold air contrast in the oven allows the scone to beautifully puff up into a light and soft scone once baked.
Spread the dough out into a round circle that’s about 3 centimetres thick. Using a circle cutter, make nine equal parts of dough. Place your scones evenly onto a floured baking tray and bake for 15 minutes or until the scone is fully cooked and has a golden colour on top.
Your days of having soft inkomazi scones with nothing but tea are over, here are a few great scone topping suggestions:
- cream and jam
Whether you believe that it is cream then jam or jam then cream, both toppings are a good pair for buttermilk scones.
- whipped cream and fresh berries (a personal favourite)
As seen in the image above, serving soft inkomazi scones with fresh berries and whipped cream is definitely a show-stopping way of serving amasi scones, especially if you are trying to impress guests.
Ingredient Substitutes for soft inkomazi scones:
- Inkomazi – same part buttermilk
- Unsalted butter- same part baking margarine
- Cake wheat flour- same part self-raising flour (including 1/2 tsp of baking powder)
Different scone variations:
How to make Choc chip scones:
To make choc chip scones add 1/2 cup of chocolate chips to your batter and mix well. Do this before the refrigerating process and continue with the recipe instructions.
How to make blueberry scones :
Add a cup of fresh washed blueberries to your batter and mix well before the refrigerating process. If you have frozen blueberries, allow them to thaw first then add the blueberries to your batter and mx well.
How to make soft and fluffy almond scones:
Add 1/2 tsp of almond extract to your wet ingredients and follow the normal recipe. After shaping and placing your nine equal parts of dough onto your baking tray, top your scones with almond flakes.
how to keep soft inkomazi scones soft:
Storing soft inkomazi scones in an airtight container is the solution to having scones that stay fresh for longer. After baking allows your scones to fully cool down, then place them into an airtight container for no longer than three days.
what is the secret to making good scones
- use cold ingredients, refrigerate your eggs, inkomazi and butter before making this recipe
- do not over-flour the scones. By all means, try to add little to no extra flour to the recipe, this produces hard and dry scones.
Allowing your dough to cool allows the butter and all the other ingredients to cool down, this then allows the dough to nicely puff up and bake well in the oven.
Do scones freeze well:
Yes! If you are planning on making make-ahead scones, all you need to do is freeze the dough in a zip lock bag and bake the scones within a months time.
Allow the dough to thaw fully then spread the dough out into a round circle that’s about 3 centimetres thick. Using a circle cutter, make nine equal parts of dough. Place your scones evenly onto a floured baking tray and bake for 15 minutes or until the scone is fully cooked and has a golden colour on top. This method is perfect for meal planning and when you would like to host without a hassle.
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soft inkomazi scones recipe
- 2¾ cups cake wheat flour
- 1 pinch salt
- 2 tsp baking powder
- ¾ cups unsalted butter room temperature
- ½ cup brown sugar
- 1 tbsp vanilla essence
- 3 large eggs
- ⅓ cup inkomazi
- Place the flour, baking powder and salt into a large mixing bowl. Mix well.
- Add your butter to the bowl and pinch and fold the butter into the dry ingredients.
- In a separate medium bowl, add the eggs, vanilla essence, brown sugar and buttermilk into the bowl. Mix well using an electric hand mixer. If you do not have the machine use a whisk and mix the ingredients for about 10 minutes.
- Place the wet ingredients into the dry ingredient and using a wooden spoon, mix well.
- Once all the ingredients have been mixed well, refrigerate your dough for about 30 minutes. In the meantime preheat your oven to 180 degrees celsius on bake.
- Slightly flour a large baking tray and separate the dough into nine equal parts. Making sure that the nine parts are circular and flat as seen in the photo.
- (optional) brush the top of the dough with a whisked egg, this gives the amasi scone a nice golden look.
- Bake for 15 minutes or until the scones have been cooked through.