Mango Chutney Savoury Scone Pull-apart

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.

Mango Chutney Savoury Scone Pull-apart

Yield: 12

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

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.

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Ingredients

• 3 cups SR flour
• 1 cup thickened cream
• 1 cup soda water
• pinch of salt
• 1/2 cup spiced mango chutney
• milk to glaze
• mint leaves to garnish

Instructions

1. Preheat oven to 200°C
2. Sift flour and salt into a large bowl. Make a well in the center. Pour in cream and soda water.
3. Mix with a knife until mixture comes together. Turn dough onto a lightly-floured surface. Knead very lightly until dough just holds together.
4. Flatten into a rough rectangle shape and spread with mango chutney.
5. Roll and cut slices about 1" thick (or about 12 pieces)
6. Arrange close together on a backing tray lined with non-stick baking paper.
7. Brush top with a small amount of milk.
8. Bake for 10 to 15 minutes or until golden.
9. Garnish with mint leaves and serve with raita (cucumber yoghut dip).

Notes

Tastes great served warm with cool Cucumber and mint yoghurt Raita dip.

All My Poppet recipes use Australian standard 250ml cup measurements unless otherwise specified.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 224Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 36mgCarbohydrates: 33gFiber: 1gSugar: 8gProtein: 5g

Nutritional information is an estimate only and may vary depending on ingredients used.

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.