Baking

Tear and Share Masala Scones

cook 30 mins
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Ingredients
  • 300 g (10 oz) self-raising flour
  • 2 teaspoons garam masala
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 75 g (3 oz) unsalted butter, softened
  • 100 g (3 1/2 oz) Wensleydale or Cheshire cheese, crumbled
  • 2 finely chopped spring onions
  • 2 tablespoons finely chopped coriander leaves
  • 1/4 teaspoon ground black pepper
  • 50 g (2 oz) spicy mango chutney
  • 1 tablespoon lemon juice
  • 75 ml (3 fl oz) milk
  • 3 tablespoon natural yogurt
  • cumin seeds, black onion seeds or curry leaves, for sprinkling
  • 1 teaspoon spicy mango chutney
  • 2 teaspoons milk (optional)
Directions
  • Line a baking sheet with nonstick baking paper. Sift the flour, garam masala, baking powder and salt into a large bowl. Add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs, then stir in the cheese, spring onions, coriander and pepper.
  • Mix together the mango chutney, lemon juice, milk and yogurt in a bowl, then pour into the dry ingredients and mix to form a soft dough.
  • Turn the dough out on a floured surface and roll out gently to 1.5 cm (3/4 inch) thick, then cut into 8–10 rounds or squares. Place close together on the baking sheet, so that the scones stick together during cooking.
  • Mix together the glaze ingredients in a small bowl and brush over the scones, then sprinkle with a pinch of cumin seeds, black onion seeds or curry leaves. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 18 minutes, or until risen and golden. Transfer to a wire rack to cool slightly, then serve the scones warm.
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