There’s never a bad time to have a scone and this recipe incorporates amasi for a second-to-none level of fluffiness, raisins for fruitiness, and many glugs of this precious syrup, plus salty butter. A beautiful breakfast!
- 375 g flour
- 1 T baking powder
- 50 g caster sugar
- 1 t salt
- 200 g unsalted butter, cubed and chilled
- 1 free-range egg
- 1 cup amasi
- 120 g raisins
- icing sugar, for dusting
- 100 g salted butter, for serving
- moskonfyt, for serving
- Maldon salt a pinch, for sprinkling
- 200 g Woolworths black sable grapes, for serving
1. Preheat the oven to 220 C. Sift the flour, baking powder, caster sugar and salt into a large mixing bowl. Add the cold butter and rub in using your fingertips until the mixture resembles coarse breadcrumbs.
2. Make a well in the dry ingredients. Beat the egg and amasi together and pour into the well. Add the raisins, then mix gently with your fingers until a dough forms.
3. Transfer the dough to a lightly floured surface. Shape the dough, taking care to not overwork it. Gently press out to a thickness of about 2 cm. Cut out rounds of your desired size and place on a greased baking tray.
4. Bake for 10–12 minutes, or until golden brown and well risen. Remove from the oven and transfer to a wire rack to cool. Serve slathered with salty butter and drizzled with plenty of moskonfyt, finishing with a sprinkle of Maldon salt and the grapes.
Cook's note: Moskonfyt is basically fermented grape must. It tastes like the essence of sweet, fermented grapes, concentrated into a dark, molasses-like syrup.
Photographs: Toby Murphy
Food assistant: Emma Nkunzana