Sunday Lunch Scones
Emily Davenport
4 servings
60 minutes
564
British
Starters and Snacks
This Sunday Lunch Scones recipe is a great twist on a traditional Sunday Roast. These scones are the perfect snack and would make a great addition to a picnic!
A Dairy Diary recipe. For more delicious recipes visit the diary Diary Recipe Collection.
Ingredients
- Self-raising flour 250g (9oz) plus extra for dusting
Baking powder 1½ tsp
- Lightly salted butter 50g (2oz), cut into small pieces
- Sage and onion stuffing mix 4 tbsp
- Whole milk 175ml (6fl oz)
- Cooked chicken 150g (5oz), chopped
- Cooked streaky bacon 50g (2oz), chopped
- Reduced fat mayonnaise 5 tbsp
- Baby salad leaves a handful plus extra to serve
- Medium carrot 1, peeled and grated
Directions
Preheat oven to 200°C/180°fan/Gas 6. Line a large baking tray with baking paper.
Put flour, baking powder and butter in a large bowl and rub together with your fingertips until blended.
Stir in 3 tablespoons stuffing mix and make a well in the centre. Gradually stir in sufficient milk to form a soft dough. Turn out onto a lightly floured surface and knead gently until smooth. Divide into 4 and shape each piece into a 9cm (3½in) round. Place on tray.
Brush with remaining milk and sprinkle over remaining stuffing mix. Bake for 20-30 minutes until risen and golden. Transfer to a wire rack to cool.
To serve, mix chicken and bacon with mayonnaise. Slice scones in half, then line bases with a few salad leaves and grated carrot. Spoon over chicken mixture and sandwich together with scone tops.