Basil and Olive Scones with Tomato Chutney

Jane Kaylie

By
@Recipesnfoodcom

Basil and Olive Scones with Tomato Chutney


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Rating:

Comments:

Serves:

2-4

Prep:

25 Min

Cook:

15 Min

Method:

Microwave

Ingredients

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

Directions Step-By-Step

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 @ goo.gl/Edf1co

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy