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Basil & olive scones with sweet tomato chutney

Basil & olive scones with sweet tomato chutney


The tomato chutney adds a sweet touch to these savoury scones

  • Feeds 11 Feeds 11
  • Ready in 35 minutes

Each serving contains

  • Energy
    496kj 118kcal
  • Fat
    Med 6%
  • Saturates
    Low 4%
  • Sugar
    Med 5%
  • Salt
    Med 11%

% of adult’s reference intake | Carbohydrates per serving : 18g

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  • 50g dairy free spread, plus extra for greasing
  • 200g Co-op self-raising white flour
  • 2 tsp baking powder
  • 3 tbsp finely chopped basil
  • 25g sundried tomatoes, chopped
  • 25g drained Co-op pitted black hojiblanca olives
  • ½ tsp English mustard

  • For the chutney

  • 25g dairy free spread

  • ½ small onion, thinly sliced
  • 3 medium tomatoes, skinned and diced
  • 2 garlic cloves, crushed
  • 2 tbsp Co-op balsamic vinegar of Modena
  • 2 tbsp Co-op Fairtrade demerara cane sugar
  • 2 tbsp basil leaves, torn


  1. Preheat the oven to 220°C/fan 200°C/gas 7
  2. Grease and line a large baking tray
  3. Sieve the flour and baking powder into a large bowl and rub in the dairy free spread
  4. Stir in the basil, tomatoes and olives
  5. Mix the mustard with 100ml cold water, then add and combine to make a fairly soft dough
  6. Knead lightly and roll out to a thickness of 2.5cm
  7. Using a 6cm pastry cutter, cut the dough into rounds and place on the baking tray
  8. Bake for about 12 mins, then cool on a wire rack
  9. For the chutney, heat the spread in a small pan and gently fry the onion for 5 mins, until soft
  10. Add the tomatoes and garlic and cook for a few minutes, then add the vinegar and sugar
  11. Season, stir well and simmer for 4 mins, until the tomatoes have softened and the liquid reduced
  12. Remove from heat and mix in the basil leaves
  13. Serve the scones warm, with the chutney on the side

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