When hosting a drinks party where the only food on offer is canapés, this is a great recipe as they are filling as well as delicious and you don’t want your guests falling down drunk!
These can be frozen for up to a month, defrost at room temperature, refresh in the oven for 5 minutes then slice in half and fill with onion marmalade. Use shop bought for ease or make a batch of my onion marmalade recipe.
250g self raising flour, sifted
1 tsp baking powder
1 tbsp garam masala
125g butter
3 cm ginger, peeled and grated
2 red chilli, deseeded and finely chopped
10 mint leaves, finely chopped
1 egg, beaten
60ml buttermilk
2 tbsp milk
mustard seeds to garnish
1 jar of onion marmalade to fill
Preheat the oven to 180c fan and line 2 baking sheets with greaseproof paper.
Put the sifted flour, baking powder, garam masala and a teaspoon of salt into a bowl. Add the butter and work quickly with your fingers until it resembles bread crumbs.
Add the ginger, chilli and mint to the bowl. Combine egg and buttermilk in a separate bowl, tip into the flour and using a dinner knife work the liquid into the flour. Tip out and use your hands to bring together quickly.
Roll out to 2cm thick. Have some flour available in which to dip a 3.5cm pastry cutter, Dip the cutter into the flour and then press out a few scones. Dip again and repeat this until there are 20 scones. You may need to gather spare bits to ensure no waste.
Put on the lined baking trays, brush with the milk and sprinkle with mustard seeds, bake for 10-15 minutes until risen and golden. Leave to cool before slicing in half and fill with onion marmalade.
Ingredients
- 250 g self raising flour sifted
- 1 tsp baking powder
- 1 tbsp garam masala
- 125 g butter
- 3 cm ginger peeled and grated
- 2 red chilli deseeded and finely chopped
- 10 mint leaves finely chopped
- 1 egg beaten
- 60 ml buttermilk
- 2 tbsp milk
- mutard seeds for garnish
- jar of onion marmalade to fill
Instructions
- Preheat the oven to 180c fan and line 2 baking sheets with greaseproof paper.
- Put the sifted flour, baking powder, garam masala and a teaspoon of salt into a bowl. Add the butter and work quickly with your fingers until it resembles bread crumbs.
- Add the ginger, chilli and mint to the bowl. Combine egg and buttermilk in a separate bowl, tip into the flour and using a dinner knife work the liquid into the flour. Tip out and use your hands to bring together quickly.
- Roll out to 2cm thick. Have some flour available in which to dip a 3.5cm pastry cutter. Dip the cutter into the flour and then press out a few scones. Dip again and repeat this until there are 20 scones. You may need to gather spare bits to ensure no waste.
- Put on the lined baking trays, brush with the milk and sprinkle with mustard seeds, bake for 10-15 minutes until risen and golden. Leave to cool before slicing in half and fill with onion marmalade.