Contents
Scones with Sour Milk – Also called Maas
Scones with Sour Milk
Have you mastered the recipe for big fluffy scones?
I am sure you have, but why not try this one if you are still looking for the perfect Maas Scone!
Ingredients
- 4 cups self-raising flour
- 2 tsp baking powder
- 150 g soft butter
- 1/4 tsp salt
- 6 tbsp castor sugar
- 2 eggs
- 250 ml maas (sour milk)
Instructions
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.
Notes
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
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 274Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 58mgSodium 719mgCarbohydrates 37gFiber 1gSugar 6gProtein 5g
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.
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.
Best scones ever.
Hi Kristina – Thank you so much for your kind words and I am so happy that you enjoyed them. Please may I respectfully ask if you will be so kind as to rate the recipe and leave a review on the recipe for me. Thank you in advance
Just did. Thanks for revealing a great use for soured milk.
Thank you so much for your kind words and the review. I truly appreciate it. Hope you will find some other recipes here to try out as well. Thanks again for your review.
I am so glad you love it and thank you so much.
Hi
I finally got the perfect scone recipe. I’ve made it again tonight for my daughter and her family. She said mom this is the best scones that you’ve made so far.
I did not have self rising flour so I used regular cake flour and baking powder. I added vinegar to the milk to thicken it.
Thank you for sharing
Hi Anne, WOW, this is fantastic news and so happy and glad that you and your daughter and her family are so impressed with it. Yes, the modifications you made are perfect as I often do the same if I run out of self-raising flour and buttermilk. Thanks for leaving such an awesome comment.
Love this recipe, but the bottom notes are really for me. I almost always knead more thinking that would help my bread get fluffier. Thanks for the heads-up. No one really shares these tiny details
Hi Talat. Thank you so much for your note and I truly hope that you will be able to try this out and keep me posted on how you found it work for you.
Hi I have tried these I am happy with the results, keep up the good work.
Hi Thembi. Thank you so much for writing in and letting us know. I am so happy that you tried these scones with sour milk and they came out superb. Thanks again
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.