Basil and Olive Scones with Tomato Chutney

Jane Kaylie


Basil and Olive Scones with Tomato Chutney


☆☆☆☆☆ 0 votes

25 Min
15 Min


  • 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
  • 25 g
    pure spread
  • ·
    3 medium tomatoes, skinned & diced
  • ·
    2 shallots, thinly sliced
  • ·
    2 cloves garlic, peeled & crushed
  • 2 Tbsp
    balsamic vinegar
  • 2 Tbsp
  • 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 @

Printable Recipe Card

About Basil and Olive Scones with Tomato Chutney

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

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