RECIPE: Amakhekhe / AmaPotchefstroom (Township Scones)


Try asking around the township what Amakhekhe are.  You might get a blank face there. Now, try asking what AmaPotchefstroom are.

Someone will probably go like, “Oooooohhh, you mean those big, round and hard scones you find in the townships. They are usually served at funerals.” I also didn’t know about Amakhekhe till I was offered one by a colleague.  She bought them from a lady who sells them in the township.  Now, try getting the recipe….it was almost mission impossible.  You have to go to abomme (mothers in the community) to get a recipe.

Ok, I got the recipe and went home to try it.  Believe me when I tell you that baking Amakhekhe is awesome.  We know the English version of scones is served with a layer of strawberry jam then some cream. These are Kasi style scones you won’t see jams nor creams.  They are served just as they are.  To tell you the truth, when it comes to Amakhekhe the flavour of the scones is delicious enough on its own.  Don’t take my word for it, you’ve got to try it.  The aroma coming from your kitchen will get your neighbour to return your Tupperware container she borrowed the last time she visited.  Happy Baking!


Amakhekhe / AmaPotchefstroom (Township Scones)


Amakhekhe Recipe

Makes 10 scones


 2½ cups cake flour

200ml white sugar

15ml (1Tbsp) baking powder

100g baking margarine

200ml full cream milk

1 egg

5ml (1tsp) caramel essence


30 ml (1Tbsp) apricot jam

60ml tap water


  1. Sift dry ingredients together.
  2. Rub butter into flour until mixture resembles fine breadcrumbs
  3. Mix milk, egg and essence.
  4. Cut into the dry ingredient.  Do not over mix.
  5. Turn out onto a floured surface and press lightly together
  6. Cut with a big cookie cutter
  7. Place scones on a greased baking tray and bake at 190ºC for 15-20 minutes.
  8. Mix glaze ingredients and brush over the scones immediately after taking them out of the oven.

Thuli’s Tip:

Also, try these two variants;

Chocolate, Cranberry & Orange Township Scones  

Blueberry Township Scones

About Author


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

Comments ( 73 )

  • Glad to see you are still around girlfriend. Thought you eloped. The scones look delightful so say the least!

    • Thanks Nina! Blame it on this thing called life~its keeping me busy. I’m still around though! 🙂

      • Hi do bake potch most of the time but sometimes u find out that they become hard sometimes very soft its hard for me to figure it out what did i do becz i mix the same way. I use nkonazi as well

  • Jade

    Wow. this looks great. I’m going to try it right now.

  • These are so interesting I will have to try them Thuli. Thank you so much for sharing…love getting information like this. xx PS Congrats on that great article in the Taste mag xx

    • Hi Colleen! Thanks for your comment! Do try them and let me know, my friends and I think they are delicious, a bit dry (they are supposed to be like that) but still yummy! Thanks so much! (Taste Mag). I’ve realised that one opportunity gives birth or rather opens doors to other opportunities. So basically I have you to thank for opening that first door! Love always! xoxo

  • karabo Maithufi

    Yay!!! Thanks for the recipe! Nothing that I love more than diPotch with a nice cup of tea! Guilty pleasure! Am making a pan right now! Thanks.

    • Hi Karabo! Thanks for your comment. Hope you enjoy! 🙂

  • Wow, these are looking wonderful, Thuli!!

  • Seabe

    I’m gonna try them today. Will tell you how it goes. Thanks

  • Liabo

    I love your blog. I tweak my potchefstrooms with Inkomazi(sour milk)instead of ordinary milk and a table spoon of cooking oil to keep them soft and fluffly. Try it…

    • Gloria

      I am so in love this blog. may I have ingredients for 20L please

      • Hi Gloria,

        Thanks! Just multiply the recipe you have by 10 or 15.

      • Maleesana Modisha

        May i have recipe for 20l

    • Thanks for the tip Liabo! I’ll sure give that a try!:-)

  • Lois

    For me it’s the traditional jam and cream that makes the scone.

    • Wait until you try these scones Lois! Let me know what you think. 🙂

  • Fundiswa

    Wow, I never thought I can make such a yummy cakes. Thank you.

    • Hi Fundi,

      Thank you for the feedback! So glad you enjoyed the recipe! xxx

  • Lerato

    Hi Thuli,
    I must say, I’ve been looking for this recipe for a long time! “Di potch”. I stumbled upon your blog and as I type, the cookies are hot off the oven. Thank you my dear!

    • Hi Lerato! 🙂

      You are welcome! I’m glad I could help. Mmmmmm! I wish I was at your place right now. Enjoy!

  • Dudu

    Hi Thuli, we call them AbomaSkhosana. Thanx for the recipe

    • Hi Dudu,

      Thanks! I’ll remember that! Hope you enjoy!


  • tebogo

    Hi thuli I love baking cn u give me other recipes pls

    • Hi Tebogo,

      Have you tried out the recipes on the blog? Try them first and let me know how it goes. Enjoy!


  • zodwa

    Hi Thuli,thankx for sharing plus baking z my ting will tell you how it goes.

    • You are welcome Zodwa! Have fun and enjoy!


  • Tintswalo

    Hi Thuli, hope you are well.
    Thank you so much for sharing your food passion.
    I want to try out the Potch scone recipe. Please advise whether the mixed batter should be firm or wet and sticky before cutting out the scones?
    I look forward to hearing from you.

    • Hey Tintswalo,

      Thanks for visiting! The dough is gonna be wet but just dust the surface, your hands and the cutter with flour. Let me know how they turn out. Good luck!

  • Mdlathu

    Hi Thuli,

    Thank you for sharing this receipt am going to bake some for wife today. What are about the scone that includes coconut flakes in?


    • Hi Mdlathu!

      Thank you for visiting! Enjoy the baking process and I hope your wife enjoys them! I haven’t tried the ones with coconut flakes, I’ll give them a try then share. Thanks!


  • tembi

    yah neh saved by ama porche wen abomamazala came 4 Christmas.
    Thanks thuli.

    • Hahaha! You are welcome Tembi! Glad they saved Christmas! Xx

  • Lwazi

    My husband has been craving these for the whole festive season and us not bieng in SA didnt help much, so I googled and came across this site. I baked last night they came out a bit dry like hard dry, i guess it could be our fault cos we turned them. Are they supposed to be turned? how long do they stay in the oven and how do I make the soft-nyana? thanks.

    • Hi Lwazi,

      Hope you are well! Thanks for the feedback. Try baking them at 170 degrees Celsius for 20 minutes. Mine are never that hard. Good luck and enjoy!

  • Elizabeth

    Hello, could you please help me with scones ingredients for for about 25 liter buckett.

    • Hi Elizabeth,

      Have you tried this small batch to see if you like it? I would suggest you do that first then multiply the recipe to the desired quantity. Hope this helps.


  • Kedibone

    Hi please give me recipe of inkomazi scones

    • Hi Kedibone,

      Why don’t you replace the milk in the recipe with inkomazi? I’ve done it as well. Enjoy!

  • Fifi

    Hi THULI. I tried this recipe recently, my dough was wet that I couldn’t roll it out even on a floured surface and they were a bit hard.

  • bongani

    Wow my sister I’ve tryd thanks keep it up for the good work

  • Maleesana Modisha

    This recipe is the best and you have fancy biscuits receipe please help Thuli.

  • Gobusamang

    Lol I loooooove them. Why do people call them DiPotch? I’m from Potchefstroom.

    • Eish Gobusamang! You’ll probably know this better than we do since you’re from Potchefstroom and all. Apparently the road to the area is very rough and these scones are ideally hard, hence the association. 🙂

  • Mpumi

    Wow, I’ve been searching for the best scornes recipes for so long and I must say that these are the BEST!!! They’re good to have with just anything.
    Thanx a lot⭐⭐⭐⭐⭐

    • Hi Mpumi,

      Yay! Such a positive comment to start off the new year! 🙂 So glad you found it! We completely agree with you, Amakhekhe are the absolute best!

      Thuli xxxx

      • Tebogo

        Hi Thuli do you need the glaze or can you go without?

        • Hi Tebogo,

          They look a bit dry without the glaze. Tell you what, you can also just brush them with milk – it’ll do the job. Enjoy!

          Thuli XXX

  • Sarah

    Hi dear we have a funeral this week can i have a simple recipe please for 20 L thank you

  • Abelina

    Mmm…perfect delicious recipe for boMaskhosana. Baked them after dinner and my family is enjoying them as much as I do.
    I used Inkomazi, really amazing. Thank you Thuli for sharing the recipe. You added to my happy me time in the kitchen.

    • Hi Abelina,

      Thank you so much for your feedback! You’ve just made my day 🙂 🙂

      Thuli XXX

  • Thabang

    Hi Sis’Thuli,

    My mom has been making these since my childhood, but now that I found this recipe I can make my own, I tweaked it a bit and goodness are they divine. My colleagues want more and this recipe now.

    • Hey Thabang,

      You should see the smile on my face when reading your comment! 🙂 Be kind to your colleagues and spoil them every now and them.

      Thuli XX

      • Thabang

        Hi Sis Thuli,

        I just doubled the ingredients and added a cup of nutty bran wheat flour, and my boy oh boy, it’s both tasty and great for my health freak diet, lol.

        Thank you again for the recipe.

        • Hi Thabang,

          Thank you for writing! LOVE your health freak” inspired twist. It’s good to have fun with food and give it your own personality. So glad you enjoyed them. Share with friends, visitors hey. 🙂

          Thuli XX

  • lerato

    Can I use brown sugar or is it going to turn out not tastey?

  • Thank you for the recipe, i tried the recipe and they came out perfectly 🙂

    • The pleasure is all mine Innocentia <3

      Thank you for trying out the recipe and for the feedback!

      Thuli XX

  • Nthaby

    Aus Thuli you are heaven sent I tell you, I have been looking for this recipe for ages, it seemed to be some top secret or something. Thanks to you my days of my cakes always turning out as biscuits are over.

  • Karabo

    Thanks for recipe. Just finished first bunch and they looking yummy and smelling divine.

    • Hi Karabo,

      Thank you for your comment. Enjoy! 🙂

      Thuli Xx

  • modiehi

    hi my sister at last i got the recipe i am going to try it.

    • Hi Modiehi,

      Enjoy the scones and let us know how they turn out 🙂

  • Lindiwe

    Thank you so much mam’ Thuli. I really enjoyed baking this cakes for my family.

    • Hi Lindi,

      Thanks so much for the feedback. I’m happy to know that your family loved them. My niece also loves them so much she wants us to bake every week for her school lunch box. 🙂

      Thuli Xx

  • jabulani

    perfect, even I got them right

    • Very happy to hear that Jabulani. 🙂 Appreciate the feedback!

      Thuli Xx

  • I suck at baking but I’m going to try this

  • Victor

    Hi Thuli
    If don’t have white sugar,can I use brown sugar instead?

  • Thapelo

    AMAZING and Fluffy! But reduced sugar and because I didn’t have vanilla I use caramel and jut 2tbpn of custurd powder… I just couldn’t leave it out.

  • Anonymous

    Hi thuli, I want to bake with a 2.5 kg self-raising flour to make small potch,give me the other ingredients in measurements please.from lerato

  • mamosa

    hi Thuli thank you so much for this recipe i am going on leave and i will be baking a storm all thanks to you
    god bless you dear

  • Tshego

    Tried the recipe, was so confused when it came out wet, added more flour to make it less sticky and actually cuttable. The end product was okayish but overall I’d say a waste of ingredients 🙁

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