What could be more British than this scone and coronation chicken combo? Ideal for a summer party or picnic
Ingreadient
- 225g self-raising flour, plus extra for dusting
- 1 tsp baking powder
- 140g cold butter, chopped into small pieces
- 150ml milk
- 1 tbsp nigella seeds
- 1 egg, beaten
- 3 cooked chicken breasts, finely chopped or shredded
- 100g mango chutney
- 2 tsp mild curry powder
- 150g pot natural yogurt
- 75g mayonnaise
- small bunch coriander, chopped
- small bunch mint, chopped
- juice ½ lemon
- ½ cucumber, peeled into ribbons
- 1 small red onion, thinly sliced
Direction
- First, make the scones. Line a baking tray with baking parchment and heat oven to 220C/200C fan/ gas 7. Put the flour and baking powder in a large bowl, add 1 /4 tsp salt and mix well. Tip in the butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add the milk and nigella seeds, and use a cutlery knife to mix the ingredients together until they clump into a soft dough.
- Tip onto your work surface and knead briefly to incorporate any crumbs. Flour the surface well and roll the dough out to a thickness of about 1.5cm. Use a 7cm biscuit cutter to stamp out 12 circles – you may need to combine the scraps back together and re-roll to make all 12. Arrange over the baking trays, brush the tops with a little beaten egg and bake for 10-12 mins or until golden brown. Set aside to cool while you prepare the filling.
- Mix the chicken, chutney, curry powder, yogurt, mayo, herbs, lemon juice and some seasoning in a bowl. Chill until you’re ready to assemble.
- To serve, split the scones and make sandwiches with the coronation chicken, cucumber and red onion. Fix the scones together with a skewer, if you like.
