Scones with Sour Milk – Also called Maas
Have you mastered the recipe for big fluffy scones? Mix all dry ingredients and sift twice. Rub in butter till resembles breadcrumbs. Mix egg and maas together and make a nice soft dough, do not over mix. Pat down cut and shape. Brush egg and bake on 180C/350F for 15-20 minutes till nice and golden brown. Serve with strawberry jam and fresh cream. Brighten up any teatime with this quick and easy Maas Scone. Taste the best Scone, you will need to make these easy to prepare Scones with Sour Milk! Yes, Sour Milk is the secret ingredient, and do not knead the dough! All you require to do would be gently patting the ingredients together to form and shape the dough. Lightly pat it on a floured surface into ± 2cm thickness. Use a small scone cutter to dip in flour before cutting the shapes. Do not twist and turn the cutter, rather press down, and lift the cut scone shape up and place it directly on the baking tray. Prepared, tried and tested by Rashida Habib All recipes on this blog, EsmeSalon, are for personal home use, and as I am not a nutritionist, please use these calculations as a guide only. Please feel free to check the nutritional values for accuracy.Scones with Sour Milk
I am sure you have, but why not try this one if you are still looking for the perfect Maas Scone!Ingredients
Instructions
Notes
Nutrition Information
Yield
12 Serving Size
1
Amount Per Serving Calories 274Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 58mgSodium 719mgCarbohydrates 37gFiber 1gSugar 6gProtein 5g
We have sweet as well as savory scones – take your pick and enjoy them one by one!
Tried this recipe?
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How do I get my scones to rise and be fluffy?
First, make sure you are using fresh baking powder, one that has been opened less than 6 months ago. Also, if you knead the dough too much, the scones will not rise as tall. Knead gently, and just enough to bring the dough together. Adding more flour also prevents the dough from rising as high, so only dust lightly.
This is a good recipe!! I will share this with others who things like this!!! Excellent post!!💯🔥🔥
Thank you so much Javier – I truly appreciate it and thanks for being in the top 3 supporters for SIPB for last month. Way to go.
So Maas is buttermilk? I love learning new terms!
Hi Paulette, Yes Maas or amasi is traditional, fermented milk, which is used by many cultures in Africa. Maas, commonly known as amasi in South Africa, is a fermented milk beverage. It has a liquid-like consistency similar to that of yogurt or buttermilk, a creamy white color, a smooth texture, and a distinct sour taste. It can be used as a substitute for buttermilk, and it fabulous for baking, sauces, dips, smoothies, or pasta.
Gave them a try this morning and reasonably happy with how they turned out, just used half measures of ingredients, mixture was very soft and sticky to work with but got there. Thank you for posting.
Good day, John. I am glad you tried them. Please note that these recipes I have not tested myself, you will find the name of the person that submitted them at the bottom of the post. If you wish to participate please feel free to come and join the FB TRH group and then share your own recipes there. https://www.facebook.com/groups/therecipehunter/ Hope to see you soon and your own recipes. We only share tried and tested recipes and NO links are permited.
We call this buttermilk- same I think? And we use it for soda bread too. Looks divine!
Yes you can use buttermilk, its basically the same thing. You can also make your own which I often do with a soy or nut milk and vinegar.