cooked, skinless chicken breast, cut into bite-sized pieces
200g
frozen mixed vegetables
300g
tin cream of tomato soup
175g
self-raising flour, plus extra to dust
1/2Tbsp.
baking powder
50g
mature Cheddar cheese, grated
75ml
milk, plus extra to brush
1
medium egg, lightly beaten
1/2Tbsp.
vegetable oil
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. In a medium bowl, stir together the cooked chicken, frozen vegetables, soup and some seasoning. Pour the mixture into a rough 1 litre shallow ovenproof dish and set aside.
Step 2
Sift flour, baking powder and a large pinch of salt into a large bowl. Stir in most of the cheese. Beat the milk, egg and oil together in a separate bowl.
Step 3
Pour milk mixture into the flour bowl and use a cutlery knife to bring it together until the dough forms clumps. Add a splash of milk if it looks too dry.
Step 4
Tip the dough on to a lightly floured surface and pat it into a rough 9cm x 15cm rectangle. Cut the rectangle into eight equal squares, then arrange the scones on top of the chicken mixture. Brush each scone with a little milk, then sprinkle over the remaining cheese.
Step 5
Cook in the oven for 20min or until scones are risen and golden, and the filling is bubbling and piping hot. Serve immediately.
Per Serving:
Calories: 372
Total carbs: 42 g
Sugars: 5 g
Total fat: 12 g
Saturated fat: 4 g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
