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Preheat Oven: Preheat your oven to 200°C (390°F). Line baking trays with parchment paper.
Mix Dry Ingredients: In a large bowl, sift together the flour and baking powder. Stir in the sugar.
Cut in Margarine: Add the cold margarine cubes into the flour mixture. Use your fingers or a pastry cutter to rub the margarine into the flour until the mixture resembles coarse crumbs.
Prepare Wet Ingredients: In a separate bowl, whisk the 3 eggs, amasi, and vanilla essence until well combined.
Combine: Pour the wet ingredients into the dry mixture. Stir gently with a wooden spoon until the dough just comes together. Avoid overmixing to keep scones light and fluffy.
Shape Dough: Turn the dough out onto a floured surface. Knead very lightly just to bring it together, then pat it out to about 2–3 cm thickness.
Cut Scones: Use a round cutter to cut out scones and place them on the lined baking trays.
Egg Wash: Beat the extra egg and brush it over the tops of the scones for a shiny, golden finish.
Bake: Bake for 15–20 minutes or until the scones are golden brown and risen.
Cool & Serve: Remove from the oven and cool slightly on a wire rack. Serve warm with butter, jam, or your favorite spread.
Tips:
Keep margarine cold for flakier scones.
Don’t overwork the dough to avoid tough scones.
You can add dried fruit or cheese for variations.
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