Cranberry Scones With Cranberry Mango Chutney

  1. FOR THE MANGO CHUTNEY: Combine all 14 ingredients in large pot or Dutch oven.
  2. Bring to a boil on medium.
  3. Reduce heat to medium low.
  4. Simmer, uncovered, for 50 to 60 minutes until thickened.
  5. Remove and discard lemon peel.
  6. Store in refrigerator for up to 4 weeks.
  7. Makes about 4 cups.
  8. FOR THE CRANBERRY SCONES: Combine flour, sugar, baking powder and salt in large bowl.
  9. Make a well in centre.
  10. Beat egg in small bowl until frothy.
  11. Add margarine and milk.
  12. Mix.
  13. Pour into well.
  14. Add cranberries.
  15. Stir until just moistened.
  16. Turn out onto well floured surface.
  17. Knead 8 to 10 times.
  18. Divide into 2 equal portions.
  19. Pat each into 6 inch circle.
  20. Arrange on greased baking sheet.
  21. TOPPING: Brush tops with milk.
  22. Sprinkle with sugar.
  23. Score each circle into 6 wedges.
  24. Bake in 425 oven for about 15 minutes until risen and lightly golden.
  25. Makes 12 scones.
  26. Companys Coming Home for the Holidays.

mangoes, cranberries, red pepper, onion, brown sugar, dark raisin, apple cider vinegar, gingerroot, yellow mustard seeds, red pepper, salt, ground coriander, ground pepper, lemon, flour, sugar, baking powder, salt, egg, hard margarine, milk, cranberries, milk, sugar

Taken from www.food.com/recipe/cranberry-scones-with-cranberry-mango-chutney-196741 (may not work)

Another recipe

Switch theme