Amasi-and-raisin scones

Amasi-and-raisin scones

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  • Makes 12
  • Easy
  • 20 minutes
  • 12 minutes

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

Cooking Instructions

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

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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    Ian Craig
    June 21, 2021

    Why do you recipes not print?