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Vegetable scones with Pinotage Plum chutney

(Serves 8)



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

500g flour

20ml baking powder

160ml Yogurt

2 large eggs

250ml baby marrow, carrot, butternut grated

60ml parmesan cheese, grated


  1. 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.

  2. For the scones, preheat the oven to 200 C and line a large baking tray.

  3. 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.

  4. Gently cut it into the dry mixture with a butter knife or palette knife until it comes together. Mix in the vegetables and cheese.

  5. 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.

  6. 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.

  7. 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.

  8. Serve the scones with dollops of cream cheese and chutney on the side.

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