Indian-flavoured scones with onion chutney
- January 2005
- Makes 20
- Ready in 35 min
These Indian-inspired savoury scones make a lovely side dish or snack, a tasty new look for an old favourite.
- 6.2g (3.4g saturated)
- 17.4g (7.7g sugar)
- 250g self-raising flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tbsp garam masala
- 125g butter
- 2 tsp grated fresh ginger
- 2 green chillies, deseeded and finely chopped
- 20g fresh coriander, chopped
- 1 large egg, beaten
- 4 tbsp buttermilk
- 1 tbsp milk
- 2 tbsp mustard seeds
- 10 fresh curry leaves (from large greengrocers) or dried (such as Bart Spices, from big supermarkets)
- 300g jar Geeta’s Onion Chutney (from Waitrose and Sainsbury’s) or your favourite chutney
- Preheat the oven to 200°C/fan180°C/gas 6. Line 2 baking sheets with baking paper. Sieve the flour, baking powder, salt and garam masala into a large bowl. Add the butter and rub in until it resembles breadcrumbs. Add the ginger, chillies, coriander, egg and buttermilk and mix well to form a soft dough. Roll out on a floured surface to about 2cm thick. Use a 3.5cm plain round cutter to cut out 20 scones, re-rolling the trimmings as you go. Put on the baking sheets.
- Brush each scone with milk, then top half with mustard seeds and the rest with 1 curry leaf. Bake for 10-15 minutes, or until risen and golden. Set aside to cool slightly. Halve each scone and sandwich together with the chutney. Serve warm or cold.
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