Basil and olive scones with tomato chutney - Pure Free From

Basil and olive scones with tomato chutney

Love lunchtimes with these scrumptious scones dolloped with homemade chutney.

Yields9 ServingsTotal Time22 minsDifficultyBeginner
Basil & Olive Scones with Tomato Chutney - Pure Free From

Ingredients

 75 g PURE OLIVE
 200 g SELF-RAISING FLOUR
 2 tsp BAKING POWDER
 ½ tsp MUSTARD POWDER
 2 tsp FRESH BASIL (FINELY CHOPPED)
 25 g PITTED OLIVES (CHOPPED)
 50 g SUNDRIED TOMATOES (CHOPPED)
 50 ml WATER
 A PINCH OF SALT
SWEET TOMATO CHUTNEY
 3 MEDIUM TOMATOES (SKINNED & DICED)
 2 SHALLOTS (THINLY SLICED)
 2 CLOVES GARLIC (PEELED AND CRUSHED)
 2 tbsp BALSAMIC VINEGAR
 2 tbsp DEMERARA SUGAR
 2 tbsp SNIPPED BASIL LEAVES
 SALT & FRESHLY GROUND BLACK PEPPER

Method

1

To make the scones preheat oven to 220°C/Gas mark 5. Grease a baking sheet with Pure Olive spread.

2

Sieve flour and baking powder, add salt and rub in Pure Olive spread.

3

Stir in basil, tomatoes and olives. Add water and mix to a soft dough.

4

Knead lightly and roll out to 1″ thickness. Using a 6½cm pastry cutter cut the mixture into rounds and place on a baking tray.

5

Bake for 10-12 minutes. Serve warm, spread with Pure Olive spread and a spoonful of sweet tomato chutney.

TOMATO CHUTNEY:
6

Heat the Pure spread in a small pan, and gently stir fry the shallots for 5 minutes until soft.

7

Add the tomatoes and garlic and cook for a few minutes. Add the vinegar, sugar and season. Stir well and simmer for 4 minutes.

8

The tomatoes have softened and the liquid has reduced. Remove from the heat and mix in the basil leaves.

9

Cool the mixture before storing in a clean, lidded container. The chutney will keep for several days in a refrigerator.