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.
Makes3030
Cook time30 mins30 minutes
Prep time30 mins30 minutes, + cooling time
+ cooling time
Ingredients
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)
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
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.
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.
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.)
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.
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.
Curtis Stone’s mini savoury scones with ham and mango chutney
Makes3030
Cook time30 mins30 minutes
Prep time30 mins30 minutes, + cooling time
+ cooling time
Ingredients
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)
Description
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.
Method
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.
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.
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.)
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.
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.
