If you love chutney, these South Indian spiced, savory scones act as excellent vessels to scoop up the goop. Made with coconut oil and lightly spiced with curry leaves, mustard seeds and pepper, these savory scones are a delicious break from sweet breakfast and brunch options.

I love chutney. Coconut chutney is my absolute favorite. I basically needed a vehicle to scoop up the chutney. Making idlis is hard. Not to mention, the special mold / vessel you need to steam them in. But scones are easy. They come together in no time. No grinding, no fermentation, no special space ship shaped vessels needed. Plus, you can flavor scones as you like!

Curry Leaf Scones with Tomato Coconut Chutney

Ingredients – Makes 6 scones
¼ cup (52g) coconut oil
¼ tsp mustard seeds (optional)
4-5 dried or fresh curry leaves – crushed or chopped
1 cup AP flour
½ tbsp B pwd

¼ tsp B soda

salt

1 tsp freshly ground pepper pepper

½ cup cold buttermilk
coconut milk for brushing


Directions

To infuse coconut oil.
In
a small saucepan, heat the coconut oil till hot and shimmering. Drop the mustard seeds and watch them zoom like little rockets! It is fascinating. Keep your head back though, they pop like firecrackers. Then add the curry leaves and take the saucepan off the heat. Let cool. Once cooled, filter the seeds and leaves using a mesh sieve. Some tiny bit of curry leaves may remain. That is ok. Stick the oil in the refrigerator or freezer till it firms up.

Note – Coconut oil when frozen can get quite hard, don’t let it get to that stage.

To make the scones.
Preheat oven to 400F. Centre rack in the middle of the oven. Line a baking sheet with parchment paper.

Whisk flour, baking powder, baking soda, salt and pepper in a medium bowl.

Add the infused coconut oil in pieces. Using two knives, cut the coconut oil into the flour mixture till it resembles coarse crumbs. If using a food processor, pulse the mixture till coarse crumbs form then transfer to a bowl.

Add buttermilk a little at a time and lightly stir with a wooden spoon till a shaggy wet dough forms. You may not need to use all the buttermilk.

Transfer to the baking sheet. Handling gently, shape into a 7inch circle of approximately 1cm thickness.

Using a sharp knife cut 6 triangles or any other shape your prefer. Brush with coconut milk and Bake for 15-20 mins till tops are golden brown.

Note – if you are working in a hot kitchen, stick the shaped scones in the fridge for 30 mins – 1 hour before baking. The scones should be cold when they go into the oven.

Tomato Coconut Chutney

Ingredients – Makes about 1 cup
1 tbsp coconut or vegetable oil
1 medium red onion thinly sliced
2 small tomatoes thinly sliced
Salt
1 tsp Kashmiri chili powder
1 birds eye chili (optional) or
1 tsp vinegar
¼ cup fresh grated coconut or unsweetened dry shredded coconut

For Tempering
1 tsp coconut oil or vegetable oil
¼ tsp mustard seeds

3-4 curry leaves

1 dry red chili (optional)

In a frypan, heat the oil. Add the onions and cook till soft. Add the next 6 ingredients and cook till tomatoes are soft. Take off the heat and let cool.

Once cool, grind the mixture to a smooth paste. Keep aside.

Heat 1 tsp oil in the same frypan. When it is hot and shimmering, add the mustard seeds and let pop. Then add curry leaves and dry red chili. Fry for 1 min. Reduce heat to medium high. Add the tomato coconut paste and fry for 2 mins.

Eat with warm scones.

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