Basil and Olive Scones with Tomato Chutney
Love lunchtimes with these scrumptious scones dolloped with homemade chutney.
- Time 22 Mins
- Feeds 9 People
- Level Beginner
50G PURE PERFECT BAKING
200G SELF-RAISING FLOUR
2 TSP BAKING POWDER
A PINCH OF SALT
1/2 TSP MUSTARD POWDER
2 TSP FRESH BASIL, FINELY CHOPPED
25G PITTED OLIVES, CHOPPED
50G SUN DRIED TOMATOES, CHOPPED
25G PURE PERFECT BAKING
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
To make the scones preheat oven to 220°C/Gas mark 5. Grease a baking sheet with Pure spread.
Sieve flour and baking powder, add salt and rub in Pure spread. Stir in basil, tomatoes and olives. Add water and mix to a soft dough.
“Knead lightly and roll out to 1″ thickness. Using a 6½cm pastry cutter cut the mixture into rounds and place on a baking tray.”
Bake for 10-12 minutes. Serve warm, spread with Pure spread and a spoonful of sweet tomato chutney.
TOMATO CHUTNEY: Heat the Pure spread in a small pan, and gently stir fry the shallots for 5 minutes until soft.
Add the tomatoes and garlic and cook for a few minutes. Add the vinegar, sugar and season. Stir well and simmer for 4 minutes. The tomatoes have softened and the liquid has reduced. Remove from the heat and mix in the basil leaves.
Cool the mixture before storing in a clean, lidded container. The chutney will keep for several days in a refrigerator.