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Indian-flavoured scones with onion chutney

Indian-flavoured scones with onion chutney

Name: Indian-flavoured scones with onion chutney
Yield: Makes 20
Cuisine: Indian recipes
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

Easy
January 2005

Easy
January 2005

Test kitchen approved

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.

Nutrition: per serving

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

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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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

Method

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.