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Whether you are hosting a ladies luncheon or your daughter’s tea party, these sandwiches are as delicious as they are adorable. Get kids in the kitchen to help you mix ingredients and roll out dough. Teatime is a great way to carve out a little family time on the weekend. Scones can be made up to two days in advance and stored in an airtight container.
Serves: 6
Prep Time: 20 min
Cook Time: 20 min

Ingredients

1 cup all-purpose flour
½ tbsp baking powder
¾ tsp salt
½ tsp black pepper
or
¼ tsp cayenne pepper
2 tbsp butter, cold, cut into pieces
½ cup old cheddar cheese, grated
½ cup milk, cold
1 chicken breast, cooked, chopped into 1/2-inch pieces
½ cup cucumber, seeded and diced
1 stalk celery, finely-diced
2 tsp dill, fresh, chopped
¼ cup mayonnaise
¼ cup plain Greek yogurt, 0% MF
salt
pepper

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. Place rack above centre of oven. Preheat oven to 450°F (230°C). Grease a baking sheet.

  2. Using a fork, stir flour with baking powder, salt and pepper in a large bowl. Work in cold butter until mixture is crumbly. Stir in cheese.

  3. Make a well in the centre. Pour in milk and stir just until moistened. Turn out onto a floured cutting board. Pat the scone dough into a 6 inch (15 cm) circle about ¾ inch (2 cm) thick.

  4. Cut each into 6 wedges. Lift wedges onto greased baking sheet, placing about 1 inch (2.5 cm) apart for crusty-sided scones or ½ inch (1 cm) apart for soft-sided scones. Bake above oven centre until golden, from 10 to 12 minutes.

  5. Remove the scones from the oven and transfer onto a rack to cool. While the scones cool make the filling. In a medium sized bowl combine the chicken, cucumber, celery, dill, mayonnaise, yogurt and salt and pepper.

  6. Once the scones have cooled split them in half and divide the filling between them.

Nutrition Info

Per 130 g serving Amount
Calories290
Protein17 g
Fat15 g
Saturated Fat6 g
Carbohydrate19 g
Fibre1 g
Sugar2 g
Cholesterol55 mg
Sodium600 mg
Per 130 g serving % Daily Value
Potassium7
Calcium15
Iron8
Vitamin A4
Vitamin C2
Vitamin B616
Vitamin B1216
Folate21
Zinc10