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Add a photoBasil and Olive Scones with Tomato Chutney
Ingredientes
- 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
Direcciones
- To make the scones preheat oven to 220°C/Gas mark 5. Grease a baking sheet with Pure spread.
- 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.
- "Knead lightly and roll out to 1 inch thickness. Using a 6½cm pastry cutter cut the mixture into rounds and place on baking tray."
- Bake for 10-12 minutes. Serve warm, spread with Pure spread and a spoonful of sweet tomato chutney.
- TOMATO CHUTNEY : Heat the Pure spread in a small pan, and gently stir fry the shallots for 5 minutes until soft.
- Add the tomatoes and garlic and cook for a few minutes. Add the vinegar, sugar and season.
- Stir well and simmer for 4 minutes. The tomatoes have softened and the liquid has reduced.
- Remove from the heat and mix in the basil leaves. Cool the mixture before storing in a clean, lidded container.
- The chutney will keep for several days in a refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 4 servings | |
| Calories 339 | |
| Calories from Fat 91 | 27% |
| Total Fat 12.09g | 15% |
| Saturated Fat 1.81g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 1479mg | 62% |
| Potassium 499mg | 14% |
| Total Carbs 52.36g | 14% |
| Dietary Fiber 3.3g | 11% |
| Sugars 9.94g | 7% |
| Protein 9.97g | 16% |
