Basil and Olive Scones with Tomato Chutney

Jane Kaylie


Basil and Olive Scones with Tomato Chutney

☆☆☆☆☆ 0 votes
25 Min
15 Min


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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


  • 1To make the scones preheat oven to 220°C/Gas mark 5. Grease a baking sheet with Pure spread.
  • 2Sieve 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."
  • 4Bake for 10-12 minutes. Serve warm, spread with Pure spread and a spoonful of sweet tomato chutney.
  • 5TOMATO CHUTNEY : Heat the Pure spread in a small pan, and gently stir fry the shallots for 5 minutes until soft.
  • 6Add the tomatoes and garlic and cook for a few minutes. Add the vinegar, sugar and season.
  • 7Stir well and simmer for 4 minutes. The tomatoes have softened and the liquid has reduced.
  • 8Remove from the heat and mix in the basil leaves. Cool the mixture before storing in a clean, lidded container.
  • 9The chutney will keep for several days in a refrigerator.
  • 10Enjoy full recipe with details @

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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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