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Curtis Stone’s mini savoury scones with ham and mango chutney

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Savoury scones are our new favourite canapé. Easy to make and filled with a sweet and tangy mango chutney, you’ll be going back for seconds of this bite-sized treat.

  • Makes30
  • Cook time30 minutes
  • Prep time30 minutes, + cooling time
Curtis Stone’s Mini savoury scones with ham and mango chutney


  • 2 1/2 cups (375g) self-raising flour
  • 110g unsalted butter, cut into 1cm pieces
  • 1 cup (250ml) buttermilk
  • Buttermilk, extra, to brush
  • 180g shaved ham
  • 120g smoked cheddar, sliced

Mango chutney

  • 1/3 cup (80ml) apple cider vinegar
  • 1/3 cup (75g) caster sugar
  • 1 very ripe mango (about 400g), stoned, peeled, cut into 1cm pieces
  • Pinch of cayenne pepper (optional)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To make the mango chutney, in a small saucepan over medium heat, combine the vinegar and sugar, stirring until sugar dissolves. Bring to the boil. Cook, without stirring, for 5 mins or until mixture reduces by half and thickens slightly. Stir in the mango and 1/2 tsp salt and return to a simmer. Cook, stirring occasionally, for a further 10 mins or until mango is translucent and mixture thickens. Stir in the cayenne pepper, if using. Transfer to a bowl and set aside to cool.
  2. Step 2

    Place rack in upper third of oven and preheat oven to 210°C (190°C fan-forced). In a large bowl, whisk the flour and 1 tsp salt. Using your fingers, rub butter into flour until the mixture resembles coarse breadcrumbs. Make a well in the centre of the flour mixture and add the buttermilk. Using a round-bladed knife, stir until the mixture is just evenly moistened. Turn the dough onto a lightly floured surface. Gently roll or press into a 1.5cm-thick disc.
  3. Step 3

    Using a lightly floured 4cm pastry cutter, cut discs from the dough, rerolling excess. (Alternatively, use a lightly floured knife to cut the dough into 4cm squares.)
  4. Step 4

    Arrange the scones side-by-side on a large baking tray, allowing room for spreading. Brush with extra buttermilk. Bake for 12 mins or until golden. Set aside on the tray for 10 mins to cool.
  5. Step 5

    Cut ham slices and fold in half. Split the scones. Place the scone bases on a serving platter and top with cheddar, ham and mango chutney. Top with scone tops.