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Scones with Sour Milk

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Turn your sour milk into scrumptious scones and test these Scones with Sour Milk – Also called Maas.

Sour Milk Recipe Baking – Sour Milk Scones

Scones with Sour Milk

scones with sour milk stacked one on the other after baking to be served with some strawberries on the side

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4.7 from 20 reviews

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!

  • Author:
  • Prep Time: 15 minutes
  • Rest Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Category: Cake, Cupcakes, Cookies and Tarts


Units Scale


  1. Mix all dry ingredients and sift twice.
  2. Rub in butter till resembles breadcrumbs.
  3. Mix egg and maas together and make a nice soft dough, do not over mix.
  4. Lightly pat it on a floured surface into ± 2cm thickness. 
  5. Use a small scone cutter to dip in flour before cutting the shapes. 
  6. 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.
  7. Mix both eggs and maas together and make a nice soft dough, do not over mix.
  8. Pat down cut and shape.
  9. Brush egg and bake at 180C/350F for 15-20 minutes till nice and golden brown.
  10. Serve with strawberry jam and fresh cream.


  1. Brighten up any teatime with this quick and easy Maas Scone.
  2. Taste the best Scone, you will need to make these easy-to-prepare Scones with Sour Milk! 
  3. Yes, Sour Milk is the secret ingredient, and do not knead the dough!  All you require to do would be gently pat the ingredients together to form and shape the dough.


Prepared, tried, and tested by Rashida from The Recipe Hunter: Tried  and Tested Recipes from Home Chefs 

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an image of sour milk scones placed on a glass tray with fresh strawberries on the side
Classic Sour Milk Scone Recipe
Block of butter on orange dish

 We have sweet as well as savory scones – take your pick and enjoy them one by one!

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.

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31 thoughts on “Scones with Sour Milk”

    • Dear Dinah. Oh I am so happy to hear your family love these wonderful scones. Keep baking them for them, the will enjoy every morsel weekly. Thanks for letting us know it turned out so well. Enjoy

    • Good morning Rita. WOW, I am flattered by your awesome comment. I have been playing around for almost 7 years but only truly getting into it for the past two years since I retired and have more time now. I have been using different layouts but this will be my final one as I love it and am happy to hear that you find it great and easy to navigate and that you also enjoy the content. I truly thank you for popping in and hope you will find more content you enjoy. Take care and all the best

      • Portia. Thank you for getting in touch. I have cross and double checked and the ingredients listed in this recipe is correct as per the original poster and person that made this recipe and shared it in my FB Group. If you feel it’s too much feel free to make changes but as mentioned this is what I received and I trust this lady when it comes to baking. Please note that should you make changes then it will be different but that’s your own choice. Hope you enjoy it as you make it for yourself.

  1. This is super. All the way from Zimbabwe. I just came across this recipe and it made wonders. Been a good one for our breakfasts.

    • Hi Kay, I hope I have your name correct. Thank you for connecting and for your kind note on the Scones. I am so glad that you like it and am super happy that you enjoy it.

    • Culo, this is great news, and so happy that you love it and making it again. Thanks for letting us know. If you have a moment please will do return and rate this recipe and provide a review as well as this is super helpful to others reading the recipe. Thanks and enjoy

  2. Hi

    I just made this recipe I am wondering if the amounts are wrong. Do you mean to add 250 g of butter or 150? 150 seems too little.

    My scones have not risen.


    • Hi Kristina – Thank you for your note – I have cross-checked and the ingredients listed are correct as per the original poster.
      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)
      and as per the comments and reviews on the post, you will see that others made it with success as is.
      Hope this will help.

  3. 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.

    • 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.

  4. 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. Hope to see you soon and your own recipes. We only share tried and tested recipes and NO links are permited.


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