Indian Spiced Scones

I've not posted for a few weeks but with good reason I promise. I've been making hundreds of Christmas Cakes for our lovely cafe customers and developing a range of chutneys and relishes inspired by my wonderful big sister and her San Francisco based Chutney Company McQuade's Celtic Chutneys. This is one of the best recipes I've come up with to show off the products. I've been meaning to post this recipe for months but every time I make them, they are wolfed so quickly, I've not managed to stop and take a photograph.... really!

Unlike a regular scone, they are not served with sweet jam and cream but instead with strong gutsy flavours to complement the chilli heat in the dough. Sweet onion chutney takes centre stage inside a warm scone seasoned with chilli, garlic, ginger and Indian spices. This is a gorgeous canape for those upcoming holiday parties, lovely with a full flavoured red wine and cheese or cut slightly larger and served on the side of warming lentil soup.

Indian Spiced Scones

250g self-raising flour
1 tsp baking powder

1/2 tsp bicarbonate of soda
1 tsp salt
1 tbsp garam masala
125g butter (straight from the fridge)

1 clove garlic, crushed and finely chopped
2 tsp grated fresh ginger
2 red chillies,  finely chopped
1 egg, beaten
4 tbsp natural yogurt
2 tbsp mustard seeds

Preheat the oven to 200°C.
Line 2 baking sheets with baking paper. 
Sieve the flour, bicarbonate, baking powder, salt and garam masala into a large bowl. 
Add the cold butter and rub in until it resembles breadcrumbs. 
Stir in the garlic, ginger, chillies, egg and yogurt and bring together into a soft dough. 
Place on a well floured surface and roll to about 2cm thick.
Cut into rounds, either large to serve with soup or small to use as canapes.  
Brush each scone with milk and sprinkle with mustard seeds.
Bake for 8-10 minutes, or until risen and golden. 
Serve as canapes with cheese and chutney or warm and buttered with soup.