Yes, they're scones, but not the kind you'd slather with thick double cream, strawberry jam and gobble with afternoon tea. These Indian-flavoured scones are easy to bake and will make a delicious canape, side dish or snack at a party, and are especially delicious served with a generous helping of tangy onion chutney
Makes 20
Ready in 35 minutes
Per serving:
125kcals
6.2g fat (3.4g saturated)
2.3g protein
17.4g carbs
7.7g sugar
0.6g salt
1. Preheat the oven to 200°C/fan180°C/gas 6. Line 2 baking sheets with baking paper. Sieve the flour, baking powder, salt and garam masala into a large bowl. Add the butter and rub in until it resembles breadcrumbs. Add the ginger, chillies, coriander, egg and buttermilk and mix well to form a soft dough. Roll out on a floured surface to about 2cm thick. Use a 3.5cm plain round cutter to cut out 20 scones, re-rolling the trimmings as you go. Put on the baking sheets.
2. Brush each scone with milk, then top half with mustard seeds and the rest with 1 curry leaf. Bake for 10-15 minutes, or until risen and golden. Set aside to cool slightly. Halve each scone and sandwich together with the chutney. Serve warm or cold.
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