POTATO CHICKEN SCONES

INGREDIENTS;

270g plain flour

3 tsps baking powder

1 tsp salt

90g butter

90g cooked chicken,chopped

2 sprigs coriander leaves,chopped(I skip)

180g mashed potatoes

1/4 cup milk

FOR GLAZE-BEATEN TOGETHER

1 egg yolk

1 tsp evaporated milk/fresh milk

METHOD:

Sift flour and baking powder and add salt.Rub in butter with a pastry knife until mixture resembles
fine breadcrumbs.Stir in chicken and coriander.(I skip the coriander).

Add potatoes and mix well.Stir in milk to make a soft dough.

Turn on a lightly floured board and roll out on a sheet of plastic wrap until 1 1/2 cm thick.Cut into
5 cm triangles with a knife dip in flour.

Place on tray lined with parchment paper. Bake in 200°C oven for 20-25 mins until golden brown.
Remove from oven and brush scones immediately with egg glaze.

NOTE; This recipe was adapted from the book by BETTY YEW