Intialaisittain maustetut skonssit
Having recently received a delivery of spices and pickles from India, I have been inspired to try out some south Asian inspired recipes. These savoury scones are spiced with ginger, garam masala, coriander and a hint of chilli. They are perfect served warm with a little coconut yoghurt and a spoonful of Indian chutney or pickle. You can also make mini ones to serve as tasty little canapés.
Indian spiced scones – makes 10 to 12 or around 20 mini ones
250 g flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
75 g plant based butter or margarine
3/4 tbsp garam masala
2 tsp grated fresh ginger
2 green chillies, deseeded and finely chopped
a good handful of fresh coriander, chopped
1 – 1.5 dl/ 100 – 150 ml of plant based milk
coconut yoghurt, mango chutney and pickles to serve
Preheat the oven to 200 degrees c.
Sieve the flour, salt, baking powder and baking soda into a large bowl. Add the butter/ margarine and rub into the flour, until it resembles fine breadcrumbs. Add the garam masala, ginger, fresh coriander and green chillies and mix through lightly. Add a dl/ 100 ml of milk and use a knife to mix until the dough begins to come together. If the mixture is too dry add a little extra milk. Bring the mix together until it forms a soft dough. Try not to over work the dough, or your scones will be tough.
Roll out the dough on a lightly floured surface to around 2 cm thickness. Cut into rounds and place on a lined baking sheet. Brush with a little milk and sprinkle with the mustard seeds.
Bake for 10 -15 minutes, until risen and golden.