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