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Basil and Olive Scones with Tomato Chutney Recipe

by RecipesnFood

Ingredients

50 g Pure spread 200 g self raising flour 2 tsp baking powder A pinch of salt ½ tsp mustard powder 2 tbsp fresh basil, finely chopped 25 g pitted olives, chopped 50 g sun dried tomatoes, chopped 50 ml water

Sweet Tomato Chutney 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

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.

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