1 T chopped cilantro, plus extra leaves for garnish
1/2 c regular or light mayo, or to taste
1 T fresh lemon juice
salt and pepper to taste
Instructions
Making the Scones- preheat the oven to 400 degrees. Lien two baking sheets with parhment paper. In a large mixing bowl, combine the seasoning, flour, baking powder and salt. Add butter and cheese, using two knives or a pastry blender cut in the butter and cheese until mixture resembles coarse meal. Add 1 c heavy cream and mix together to form a dough that holds together. Lightly dust a work surface and roll dough to 1/2 inch thickness. Using a biscuit or cookie cutter, cut dough into desired size scones. Transfer scones to prepared pans. Brush the surface of the scones with remaining 2 T heavy cream. Bake 13-15 minutes or until golden brown. Transfer to a coolign rack. Note- scones are best consumed the day they are prepared.
Chicken Filling- In a mixing bowl, combine all ingredients. The filling may be prepared a day in advance of serving. Store in an airtight container in the fridge. Check for seasoning.
Assembly- Split each scone in half, spoon filling onto bottom half of scone, place one leaf of cilantro on top and cover with top half of scone. Serve.
Originally Submitted
10/20/2012
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