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
