Chicken Tea Sandwiches on Cheddar Scones
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Place rack above centre of oven. Preheat oven to 450°F (230°C). Grease a baking sheet.
Using a fork, stir flour with baking powder, salt and pepper in a large bowl. Work in cold butter until mixture is crumbly. Stir in cheese.
Make a well in the centre. Pour in milk and stir just until moistened. Turn out onto a floured cutting board. Pat the scone dough into a 6 inch (15 cm) circle about ¾ inch (2 cm) thick.
Cut each into 6 wedges. Lift wedges onto greased baking sheet, placing about 1 inch (2.5 cm) apart for crusty-sided scones or ½ inch (1 cm) apart for soft-sided scones. Bake above oven centre until golden, from 10 to 12 minutes.
Remove the scones from the oven and transfer onto a rack to cool. While the scones cool make the filling. In a medium sized bowl combine the chicken, cucumber, celery, dill, mayonnaise, yogurt and salt and pepper.
Once the scones have cooled split them in half and divide the filling between them.
Nutrition Info
| Per 130 g serving | Amount |
|---|---|
| Calories | 290 |
| Protein | 17 g |
| Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrate | 19 g |
| Fibre | 1 g |
| Sugar | 2 g |
| Cholesterol | 55 mg |
| Sodium | 600 mg |
| Per 130 g serving | % Daily Value |
|---|---|
| Potassium | 7 |
| Calcium | 15 |
| Iron | 8 |
| Vitamin A | 4 |
| Vitamin C | 2 |
| Vitamin B6 | 16 |
| Vitamin B12 | 16 |
| Folate | 21 |
| Zinc | 10 |
