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basil and olive scones with tomato chutney

Recipesnfoodcom avatar
Recipe by
Jane Kaylie
@Recipesnfoodcom
Los Angeles, CA

Basil and Olive Scones with Tomato Chutney

yield 2 -4
prep time 25 Min
cook time 15 Min
method Microwave

Ingredients For basil and olive scones with tomato chutney

  • 50 g
    pure spread
  • 200 g
    self raising flour
  • 2 tsp
    baking powder
  • a pinch of salt
  • 1/2 tsp
    mustard powder
  • 2 Tbsp
    fresh basil, finely chopped
  • 25 g
    pitted olives, chopped
  • 50 g
    sun dried tomatoes, chopped
  • 50 ml
    water
  • 25 g
    pure spread
  • 3 medium tomatoes, skinned & diced
  • 2 shallots, thinly sliced
  • 2 cloves garlic, peeled & crushed
  • 2 Tbsp
    balsamic vinegar
  • 2 Tbsp
    sugar
  • 2 Tbsp
    snipped basil leaves
  • salt & freshly ground black pepper

How To Make basil and olive scones with tomato chutney

  • 1
    To make the scones preheat oven to 220°C/Gas mark 5. Grease a baking sheet with Pure spread.
  • 2
    Sieve flour and baking powder, add salt and rub in Pure spread. Stir in basil, tomatoes and olives. Add water and mix to soft dough.
  • 3
    "Knead lightly and roll out to 1 inch thickness. Using a 6½cm pastry cutter cut the mixture into rounds and place on baking tray."
  • 4
    Bake for 10-12 minutes. Serve warm, spread with Pure spread and a spoonful of sweet tomato chutney.
  • 5
    TOMATO CHUTNEY : Heat the Pure spread in a small pan, and gently stir fry the shallots for 5 minutes until soft.
  • 6
    Add the tomatoes and garlic and cook for a few minutes. Add the vinegar, sugar and season.
  • 7
    Stir well and simmer for 4 minutes. The tomatoes have softened and the liquid has reduced.
  • 8
    Remove from the heat and mix in the basil leaves. Cool the mixture before storing in a clean, lidded container.
  • 9
    The chutney will keep for several days in a refrigerator.
  • 10
    Enjoy full recipe with details @ http://goo.gl/Edf1co
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