FoodCoop Recipes
Basil & olive scones with sweet tomato chutney
The tomato chutney adds a sweet touch to these savoury scones
Cook
35 minutes
Serves
11
Ingredients
50g dairy-free spread, plus extra for greasing
200g Co-op self-raising white flour
2 tsp baking powder
3 tbsp finely chopped basil
25g sundried tomatoes, chopped
25g drained Co-op pitted black hojiblanca olives
½ tsp English mustard
For the chutney:
25g dairy-free spread
½ small onion, thinly sliced
3 medium tomatoes, skinned and diced
2 garlic cloves, crushed
2 tbsp Co-op balsamic vinegar of Modena
2 tbsp Co-op Fairtrade demerara cane sugar
2 tbsp basil leaves, torn
Method
Preheat the oven to 220°C/fan 200°C/gas 7
Grease and line a large baking tray
Sieve the flour and baking powder into a large bowl and rub in the dairy-free spread
Stir in the basil, tomatoes and olives
Mix the mustard with 100ml cold water, then add and combine to make a fairly soft dough
Knead lightly and roll out to a thickness of 2.5cm
Using a 6cm pastry cutter, cut the dough into rounds and place on the baking tray
Bake for about 12 minutes, then cool on a wire rack
For the chutney, heat the spread in a small pan and gently fry the onion for 5 mins, until soft
Add the tomatoes and garlic and cook for a few minutes, then add the vinegar and sugar
Season, stir well, and simmer for 4 mins, until the tomatoes have softened and the liquid reduced
Remove from heat and mix in the basil leaves
Serve the scones warm, with the chutney on the side
Nutrition
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
496kJ / 118kcal (6%) | 4.1g | 0.9g | 4.7g | 0.65g |
Medium · 6% | Low · 4% | Medium · 5% | Medium · 11% |
Approx. per serving. % of adult’s reference intake. Carbohydrates per serving: 18g.
