Okay, real talk? I didn’t think I’d fall in love with a scone that didn’t have cream and butter in it. But here we are. Orange raisin scones made with amasi (that thick, tangy cultured milk from Southern Africa) and fresh orange juice totally flipped the script on me—and I’m not even mad.
If you’ve never baked with amasi before, don’t sweat it. Think of it like buttermilk’s cool cousin—a little thicker, a little tangier, and kinda magical when it comes to baking. Paired with citrusy orange juice and some sweet chewy raisins? Game over.
Let me walk you through it, and I promise, this one’s a keeper.
Why These Orange Raisin Scones Just Hit Different
So here’s the thing. I’ve had good scones, I’ve had dry ones (you know the kind—like biting into a memory foam pillow), and I’ve had scones that try too hard with fancy stuff like lavender or cardamom or whatever.
But these? These are soft on the inside, golden on top, and bursting with that orange-raisin combo that’s honestly underrated. The amasi brings this smooth, slightly tangy flavor that balances out the sweetness. It’s like breakfast and dessert had a baby.
Also, they’re ridiculously easy to make. Like, no stand mixer needed. No chilling dough overnight. Just mix, shape, bake, eat. Done.
What You’ll Need
Alright, grab your ingredients. You probably have most of this stuff already.
Dry Stuff:
- 2 cups all-purpose flour
- 1/4 cup sugar (you can go a little heavier if you’ve got a sweet tooth)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon orange zest (optional but SO good)
- 1/2 cup raisins
Wet Stuff:
- 1/2 cup amasi (or plain buttermilk if you can’t find it, but trust me—try amasi if you can)
- 1/4 cup fresh orange juice
- 1 large egg
- 1/4 cup vegetable oil or melted butter (I’ve done both, depends on my mood)
Optional for topping: coarse sugar, a little brush of orange juice before baking
How to Make ‘Em (And Look Like You Know What You’re Doing)
1. Preheat and Prep
Set your oven to 400°F. Grab a baking sheet and line it with parchment paper or a silicone mat. No sticking today.
2. Mix the Dry Stuff
In a big bowl, toss together the flour, sugar, baking powder, salt, and orange zest. Give it a little whisk to make sure it’s all happy in there.
3. Add the Raisins
Stir in your raisins now so they get evenly coated in flour. That way they don’t sink to the bottom like they’re trying to bail on the dough.
4. Mix the Wet Ingredients
In a separate bowl or measuring cup, whisk together the amasi, orange juice, egg, and oil. It’ll look a little lumpy—don’t panic. That’s the magic starting to happen.
5. Combine Gently
Pour the wet mix into the dry mix. Stir it all together with a wooden spoon or spatula until it just comes together. Don’t go wild here—overmixing makes tough scones, and no one wants that.
6. Shape and Cut
Lightly flour your counter. Plop the dough out, pat it into a circle about 1 inch thick. Cut it into 8 triangles like a pizza. (You can also use a round cutter if you’re feeling fancy, but triangles are way easier.)
Place your scones on the baking sheet with a little space between them. If you want a little crunch on top, brush with orange juice and sprinkle some coarse sugar.
7. Bake and Smell That Citrus
Pop ‘em in the oven for 15–18 minutes, until they’re golden and puffed up. If your kitchen smells like sunshine and baked goods had a party, you did it right.
Let’s Talk Substitutes (Just in Case)
- Can’t find amasi? Buttermilk or plain kefir works. Greek yogurt thinned with milk is okay in a pinch too.
- No raisins? Try dried cranberries, chopped dates, or skip the fruit and add mini chocolate chips (I won’t tell).
- Want it vegan? Use a flax egg, dairy-free yogurt, and orange juice with almond milk. I’ve done it. Still delish.
How I Make These in a Hurry
Okay, confession time: sometimes I make these half-asleep with a toddler hanging off my leg. So here are a few hacks:
- Measure your dry ingredients the night before and store ‘em in a mixing bowl covered with a plate.
- Use bottled orange juice if fresh-squeezed feels like too much work (I won’t judge, I’ve been there).
- Skip cutting into triangles—just spoon out 8 drop scones and bake. They look rustic (aka, nobody cares about the shape if they taste good).
Serving Ideas (And How I Totally Went Overboard Once)
- Hot with butter: Duh. Melted butter on a warm scone? Heaven.
- Drizzled with a quick orange glaze: Just mix powdered sugar with a bit of orange juice until it runs like syrup.
- Alongside coffee: These and a strong cup of joe? Yes, please.
- Or… with more amasi: I once served these with a little bowl of cold amasi on the side, and my friends thought I went to culinary school. (Spoiler: I didn’t.)
Storing and Reheating
These babies are best fresh but don’t stress if you have leftovers.
- Store in an airtight container at room temp for 2–3 days.
- Reheat in the microwave for 10–15 seconds or pop in a 300°F oven for 5 minutes to bring ‘em back to life.
- You can also freeze ‘em. Just wrap individually and toss in a freezer bag. They’ll keep for a month, easy.
Final Thoughts (AKA My Love Letter to Amasi Scones)
Honestly, if someone told me a year ago I’d be obsessed with orange raisin scones with amasi and orange juice, I’d laugh with a mouthful of blueberry muffin. But here we are. These scones are soft, zesty, and just the right amount of sweet. Plus, they feel like a hug in food form.
Try ‘em out and tell me if your kitchen doesn’t suddenly smell like a bakery in paradise. Oh—and if you post it on Instagram, tag me! I wanna see those golden triangles in all their glory.
Leave a Reply