3 medium red apples, diced
3 medium plums, diced
1 medium red onion, diced
7.5ml garlic, finely chopped
125ml red wine vinegar
125 ml Pinotage Red wine
80ml brown sugar
15ml wholegrain mustard
250g butter, diced
20ml baking powder
2 large eggs
250ml baby marrow, carrot, butternut grated
60ml parmesan cheese, grated
For the chutney, combine all of the ingredients in a pot over medium heat. Cover with a lid and simmer for 20-25 mins, until the apples are tender and the mixture has reduced.
For the scones, preheat the oven to 200 C and line a large baking tray.
Rub the butter into the flour and baking powder until it resembles the texture of coarse breadcrumbs. Whisk the yogurt, 1 of the eggs, garlic salt, chives and chili together.
Gently cut it into the dry mixture with a butter knife or palette knife until it comes together. Mix in the vegetables and cheese.
Turn the mixture out onto a lightly floured surface and flour your hands. Lightly roll out the scones mixture into a large disc with a thickness of 2cm. Tranfer it to the preparted tray.
Whisk the remaining egg and brush it onto the scone mixture with a pastry brush. Cut the disc into quearters and then half each wedge again until you are left with 8 wedges.
Keep them all together in the shape of the disc. Bake for 20-25min until golden. Allow it to cool for at least 20 mins before serving.
Serve the scones with dollops of cream cheese and chutney on the side.