Sunday Lunch Scones
Makes: 16 | Preparation time: 35 minutes plus cooling | Cooking time: 15 minutes
- 225g (8oz) Self raising flour
- 1 sachet (5g/1tsp) Dr. Oetker Baking Powder
- 100g (3 ½ oz) Lightly salted butter, softened
- 50g (2oz) Sage and onion stuffing mix
- 175ml (6fl.oz) Whole milk
- 200g (7oz) Cooked chicken, cut into 16 slices
- 4 Rashers cooked bacon, quartered
- 16 cooked fine asparagus stems, cut into short lengths
- Preheat the oven to 220˚C (200˚C fan assisted oven, 425˚F, gas mark 7). Line a large baking tray with baking parchment. Sift the flour and Baking Powder into a bowl. Using your fingers rub in 50g (2oz) butter until the mixture resembles fresh breadcrumbs. Stir in the stuffing mix.
- Put 15ml (1 tbsp) milk in a small dish and then add to the rest to the dry ingredients and mix to form a roughly firm dough. Turn on to a lightly floured work surface and knead lightly then roll out to a thickness of approx. 2cm (3/4 inch). Cut into 16 x 4cm (1 ½ inch) rounds using a plain cookie cutter, re-rolling as necessary, and transfer to the baking tray.
- Brush the tops with the reserved milk and bake for about 15 minutes until risen and golden. Transfer to a wire rack to cool.
- When ready to serve, cut the scones in half and use the remaining butter to spread lightly on the scone halves. Fill with chicken, bacon and asparagus. Your scones are now ready to serve and enjoy!
Hints and Tips: Scones are always best made and eaten on the same day, but they do freeze well. Once cold, pack into a freezer container and seal. Freeze for up to 6 months. Defrost in the container and fill as above to serve.
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