Basil and olive scones with tomato chutney

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

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

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