Indian-flavoured scones with onion chutney

Indian-flavoured scones with onion chutney

These Indian-inspired savoury scones make a lovely side dish or snack, a tasty new look for an old favourite.

Indian-flavoured scones with onion chutney

  • Serves icon Makes 20
  • Time icon Ready in 35 min

These Indian-inspired savoury scones make a lovely side dish or snack, a tasty new look for an old favourite.

Nutrition: per serving

Calories
125kcals
Fat
6.2g (3.4g saturated)
Protein
2.3g
Carbohydrates
17.4g (7.7g sugar)
Salt
0.6g

Ingredients

  • 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
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Method

  1. 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.
  2. 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.

Nutrition

Nutrition: per serving
Calories
125kcals
Fat
6.2g (3.4g saturated)
Protein
2.3g
Carbohydrates
17.4g (7.7g sugar)
Salt
0.6g

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