Cheese Scones Filled With Coronation Chicken Salad Recipes

THE CLASSIC 1953 CORONATION CHICKEN SALAD RECIPE

Steps:

• Remove the skin and any bones from the chicken and cut into small pieces.
• Heat up the vegetable oil in a medium saucepan and add the onion. Cook on a medium heat for about 3 minutes until the Onion is soft and translucent.
• Add the curry paste, tomato puree, red wine, bay leaf and the lemon juice to the cooked onions.
• Lower the heat and simmer uncovered for about 10 minutes until reduced. Remove the bay leaf and leave to onion sauce to cool.
• Finely chop the apricot halves and puree them through a sieve or with a hand held blender.
• Place the pureed apricots into a bowl and mix in the mayonnaise.
• Add the onion sauce and apricot jam and mix well.
• Whip the cream to stiff peaks and fold this also into the mixture. Mix well.
• Season with salt & pepper and if necessary add a little extra Lemon Juice.
• Finally, fold in the chicken pieces coating them with the mixture well.
• Garnish with watercress and serve.
• Serves 4 to 6 as a salad with additional salad ingredients, or makes 8 rounds of sandwiches. Also wonderful as a vol au vents or pie filling.

CHEDDAR CHEESE SCONES

Steps:

• In a large bowl, stir together the flour, sugar, baking powder, baking soda, cayenne pepper and salt.
• Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.
• Stir in the cheese.
• Add the buttermilk all at once, stirring with a fork to make a soft, sticky dough.
• With lightly floured hands, press the dough into a ball.
• On a lightly floured surface, knead gently 10 times.
• Pat out the dough into a 3/4-inch thick round.
• Using a 2-1/2-inch floured cutter, cut out rounds.
• Place on a ungreased baking sheet.
• Gather up the scraps and repat dough once; cut out more rounds.
• Brush the tops of the scones with egg.
• Bake in a 425 degree F oven for 12 to 15 minutes or until golden.

CORONATION CHICKEN

Steps:

• Begin by poaching the chicken. Season the chicken generously on both sides with salt, then place in a single layer in a large pot. Add the peppercorns and 1 of the bay leaves. Pour cool water over the chicken until it is covered by about 1 inch. Bring to a boil, then reduce to a simmer. Cover and cook until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer, 8 to 10 minutes. Remove the chicken from the poaching liquid and place on a plate to cool. Shred the chicken, by hand, into large pieces and set aside in a medium bowl.
• Cool the poaching liquid completely, then refrigerate in an airtight container and reserve for another use (see Cook's Note).
• For the sauce, heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes. Add the tomato paste and cook, stirring, until slightly darker in color, about 1 minute. Add the curry powder and cook, stirring, until fragrant, about 30 seconds. Pour in the red wine, 1/4 cup water, mango chutney, lemon juice and remaining bay leaf and cook until slightly reduced, about 5 minutes. Remove from the heat and allow to cool. Remove bay leaf.
• Combine the mayonnaise and sour cream in a medium bowl using a rubber spatulate. Add the cooled curry mixture and 1/2 teaspoon salt and stir to combine.
• To finish the salad, mix the shredded chicken with the dried apricots and sliced almonds. Pour the sauce over the chicken mixture and gently coat the chicken with the sauce using a rubber spatula. Finish the salad by gently mixing in the cilantro.

BRUCE'S PRIZE WINNING CHEESE SCONES

Steps:

• Sieve the flour and dry ingredients.
• Mix in the butter or margarine.
• Add grated cheese, mix well then add the milk in slowly.
• Mix into a dough, pat with hand then cut into shapes. (I like to add cheese to the top of the scone too).
• Bake in the oven at 230 degrees C until risen with lightly golden tops.

GRANNIES CHEESE SCONE RECIPE

Steps:

• Heat oven to 220ºC, 425ºF, Gas Mark 7. Grease a baking tray.
• Mix flour and seasonings, rub in margarine and stir in cheese.
• Mix to a soft dough with the egg and milk, reserving a little for glazing.
• Roll out to a round 1.5 cm (½ inch) in thickness and cut into 8 triangles.
• Place on the baking tray and brush with egg and milk and sprinkle with parmesan cheese. Bake for about 10-15 minutes until golden brown.

SCOTTISH CHEDDAR CHEESE AND SPRING ONION TEA-TIME SCONES

Steps:

• Preheat oven to Gas Mark 6, 400F or 200C Grease or butter a large baking/cookie tray.
• Sift flour and mustard powder, or cayenne pepper, into a bowl. Rub in the butter until it resembles fine breadcrumbs.
• Add just over three-quarters of the cheese and the chopped spring onion, and mix well. Stir in the eggs and yogurt; I have suggested between 2 and 4 tablespoons of yoghut, add it a tablespoon at a time to get the right consistency. The dough will be very soft. Knead very lightly on a WELL floured surface.
• Pat out dough to about 2.5cm (1in) deep and cut out about 5 scones. Knead the trimmings and pat out, then cut out another 2-3 scones. Put the scones on the baking sheet and sprinkle with the rest of the cheese, and more cayenne, if you like.
• Bake for 20 - 25 minutes until golden brown and risen. Remove from oven and allow to cool for 15 to 30 minutes.
• Best served warm with butter and a sliver of cheese, or spread with cream cheese and ham.
• Tip: Use a larger cutter to make bigger scones, then serve them with spinach and a poached egg on top. Bake them for slightly longer.
• To freeze: cool and pack in polybag. Seal, label and freeze. Use within 2 months. Thaw at room temperature. Warm through in the oven for serving.

CHEDDAR CHEESE SOUR CREAM SCONES

Steps:

• Combine the first 5 ingredients and then fold in the shredded cheese.
• In a small bowl, combine the eggs, sour cream, oil and milk.
• Add the wet ingredients to the dry and stir just until moistened.
• On a lightly floured surface, knead the dough 10 to 12 times and then pat it out to a 3/4 inch thickness.
• Cut dough with a 3" round cutter, or simply cut into 3" squares.
• Bake in a preheated 400 degree oven for 15 minutes.

POTATO AND CHEESE SCONES

Steps:

• Combine flour, baking powder and salt in a medium bowl.
• Cut in butter (or margarine) until consistency of coarse crumbs.
• Add cheese. Stir.
• Combine potatoes and milk in small bowl. Add to flour mixture. Stir until soft dough forms. Turn out onto lightly floured surface. Knead 6 times.
• Shape into flat disc. Roll or press out to 8 inch circle, about 1/2 inch thick. Place on greased baking sheet.
• Brush surface with egg yolk. Score circle into 6 wedges. Bake in 425 degree F oven for about 20 minutes until risen and golden.
• Cut or break apart at score marks.