Sunday Lunch Scones

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 Dairy Diary Recipe Collection.

5/5
1

1 hr

Ingredients

Self-raising flour 250g (9oz) plus extra for dusting

Baking powder 11⁄2 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

Instructions

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 (31⁄2in) 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.

Cook’s Tips

These scones make a tasty addition to a summer picnic. Make them up as directed, then wrap and chill until ready to pack up and go.