Categories: January

Ingredients

• 250g self-raising flour
• 1 tsp baking powder
• 1 tsp salt
• 1 tbsp garam masala
• 125g butter
• 2 tsp grated fresh ginger
• 2 green chillies, deseeded and finely chopped
• 20g fresh coriander, chopped
• 1 large egg, beaten
• 4 tbsp buttermilk
• 1 tbsp milk
• 2 tbsp mustard seeds
• 10 fresh or dried curry leaves
• 300g jar Geeta's Onion Chutney, or other chutney

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6. Line 2 baking sheets with baking paper.

2. 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.

3. 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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