(Serves 8)
Ingredients:
CHUTNEY
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
SCONES
250g butter, diced
500g flour
20ml baking powder
160ml Yogurt
2 large eggs
250ml baby marrow, carrot, butternut grated
60ml parmesan cheese, grated
Method:
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.
