How I love chutney!  My motivation for making chutney scones was as an accompaniment to my Creamy Curry Tofu, Fruit & Rice Salad.  Curry and chutney are a wonderful combination so I adapted one of my basic scone recipes by adding a mango ginger chutney to the dough.  The result was a wonderfully flavored scone, perfect served warm with a bit of extra chutney on the side. 

Chutney Scones

2 cups whole-wheat flour

1 Tablespoon baking powder

½ teaspoon kosher salt

⅓ cup butter

½ cup soy milk

⅓ cup chutney

Preheat oven to 450 degrees.

Combine dry ingredients in a large bowl and whisk together well.

Cut the cold butter into little pieces and incorporate into the dry ingredients by using a pastry blender, two knives or your hands. You want the mixture to resemble coarse crumbs.

In a small bowl, combine soy milk and chutney. Add to dry ingredients and use a spatula or wooden spoon to gently combine, just a few strokes and folds. Use your hands to further combine the dough by kneading a few times, just until the dough holds together.

Place the dough on a lightly floured surface and pat into a 7" circle. Cut into 8 wedges and place on an ungreased baking sheet.

Bake in 450 degree oven for 10 minutes, or until lightly golden brown. Remove from baking sheet and place on a cooling rack.

Option: How about Sour Cherry Jam Scones?