Coronation chicken scones

Coronation chicken scones

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Prep: 25 mins Cook: 12 mins

Easy

makes 12

What could be more British than this scone and coronation chicken combo? Ideal for a summer party or picnic

Nutrition and extra info

Nutrition: per scone

  • kcal285
  • fat16g
  • saturates7g
  • carbs21g
  • sugars6g
  • fibre1g
  • protein13g
  • salt1g
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Ingredients

    For the scones

    • 225g self-raising flour, plus extra for dusting
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 140g cold butter, chopped into small pieces
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 150ml milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 1 tbsp nigella seeds
    • 1 egg, beaten
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    For the filling

    • 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
      Mint

      Mint

      mi-nt

      There are several types of mint, each with its own subtle difference in flavour and appearance.…

    • juice ½ lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • ½ cucumber, peeled into ribbons
    • 1 small red onion, thinly sliced

    Method

    1. 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.

    2. 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.

    3. Mix the chicken, chutney, curry powder, yogurt, mayo, herbs, lemon juice and some seasoning in a bowl. Chill until you’re ready to assemble.

    4. 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.

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    Comments (1)

    gouliebird's picture

    Made these with my KS3 classes at school. Loved them. Coronation Chicken so fresh. The scone dough was very very runny. We found we had too reduce the amount of butter and milk to get a consistency anything like required - are you sure these are accurate?

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