Basil and Olive Scones with Tomato Chutney Recipe

• 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

Directions