Basil and Olive Scones with Tomato Chutney Recipe

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Basil and Olive Scones with Tomato Chutney

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Cook time:
Servings: 4 People


Cost per serving $1.22 view details


  1. To make the scones preheat oven to 220°C/Gas mark 5. Grease a baking sheet with Pure spread.
  2. 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.
  3. "Knead lightly and roll out to 1 inch thickness. Using a 6½cm pastry cutter cut the mixture into rounds and place on baking tray."
  4. Bake for 10-12 minutes. Serve warm, spread with Pure spread and a spoonful of sweet tomato chutney.
  5. TOMATO CHUTNEY : Heat the Pure spread in a small pan, and gently stir fry the shallots for 5 minutes until soft.
  6. Add the tomatoes and garlic and cook for a few minutes. Add the vinegar, sugar and season.
  7. Stir well and simmer for 4 minutes. The tomatoes have softened and the liquid has reduced.
  8. Remove from the heat and mix in the basil leaves. Cool the mixture before storing in a clean, lidded container.
  9. 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%
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