Basil & olive scones with sweet tomato chutney

Ingredients

• 50g dairy-free spread, plus extra for greasing
• 200g Co-op self-raising white flour
• 2 tsp baking powder
• 3 tbsp finely chopped basil
• 25g sundried tomatoes, chopped
• 25g drained Co-op pitted black hojiblanca olives
• ½ tsp English mustard

  For the chutney:

• 25g dairy-free spread
• ½ small onion, thinly sliced
• 3 medium tomatoes, skinned and diced
• 2 garlic cloves, crushed
• 2 tbsp Co-op balsamic vinegar of Modena
• 2 tbsp Co-op Fairtrade demerara cane sugar
• 2 tbsp basil leaves, torn

Method

1. Preheat the oven to 220°C/fan 200°C/gas 7
2.  Grease and line a large baking tray
3. Sieve the flour and baking powder into a large bowl and rub in the dairy-free spread
4. Stir in the basil, tomatoes and olives
5. Mix the mustard with 100ml cold water, then add and combine to make a fairly soft dough
6. Knead lightly and roll out to a thickness of 2.5cm
7. Using a 6cm pastry cutter, cut the dough into rounds and place on the baking tray
8. Bake for about 12 minutes, then cool on a wire rack
9. For the chutney, heat the spread in a small pan and gently fry the onion for 5 mins, until soft
10. Add the tomatoes and garlic and cook for a few minutes, then add the vinegar and sugar
11. Season, stir well, and simmer for 4 mins, until the tomatoes have softened and the liquid reduced
12. Remove from heat and mix in the basil leaves
13. Serve the scones warm, with the chutney on the side