This recipe for Mango Chutney scones is incredibly easy to whip up at the last minute if you have people dropping by for afternoon tea. It’s also a perfect offering to take along to a pot-luck dinner or as an appetizer for an Indian meal.
I was sent a package from Patak’s with a selection of their pastes and pickles to try and because I am a real fan of Mango Chutney I adapted my favourite soda water scone recipe and gave it a savoury twist.
Don’t be fooled by it’s rustic appearance and simple list of ingredient, the mango chutney in these scones packs a real flavour punch that will win everyone over. I like to serve it with a cooling cucumber and mint raita yoghurt dip. I’ve just mixed together my own here, but if you’ve never made raita before try this recipe (halve it though because it makes a lot).
This recipe makes a very soft and sticky dough which needs the lightest touch to work with, but creates the fluffiest scones. It doesn’t look as pretty as a regular scone dough, but tastes so much better!
If you don’t have mango chutney you can substitute it with your favourite pesto, pickle, or fruit jam.
- 3 cups SR flour
- 1 cup thickened cream
- 1 cup soda water
- pinch of salt
- ½ cup spiced mango chutney
- milk to glaze
- mint leaves to garnish
- Preheat oven to 200°C
- Sift flour and salt into a large bowl. Make a well in the center. Pour in cream and soda water.
- Mix with a knife until mixture comes together. Turn dough onto a lightly-floured surface. Knead very lightly until dough just holds together.
- Flatten into a rough rectangle shape and spread with mango chutney.
- Roll and cut slices about 1" thick (or about 12 pieces)
- Arrange close together on a backing tray lined with non-stick baking paper.
- Brush top with a small amount of milk.
- Bake for 10 to 15 minutes or until golden.
- Garnish with mint leaves and serve with raita (cucumber yoghut dip).
FYI – This post was not sponsored but I did receive some products from Patak’s to try with no obligation to create a post. I just really like mango chutney and thought you would enjoy this recipe.