Basil and Olive Scones with Tomato Chutney

Jane Kaylie


Basil and Olive Scones with Tomato Chutney

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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


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 @

About Basil and Olive Scones with Tomato Chutney

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