Chicken Tea Sandwiches on Cheddar Scones

Prep Time: 20 min
Cook Time: 20 min
Serves: 6

Whether you are hosting a ladies luncheon or your daughter’s tea party, these sandwiches are as delicious as they are adorable. Get kids in the kitchen to help you mix ingredients and roll out dough. Teatime is a great way to carve out a little family time on the weekend. Scones can be made up to two days in advance and stored in an airtight container.


1 cup (250 mL) all-purpose flour
1/2 tbsp (10 mL) baking powder
3/4 tsp (4 mL) salt
1/2 tsp (2.5 mL) black pepper
1/4 tsp (1.25 mL) cayenne pepper
2 tbsp (30 mL) butter, cold, cut into pieces
1/2 cup (125 mL) old cheddar cheese, grated
1/2 cup (125 mL) milk, cold
1 chicken breast, cooked, chopped into 1/2-inch pieces
1/2 cup (125 mL) cucumber, seeded and diced
1 stalk celery, finely-diced
2 tsp (10 mL) dill, fresh, chopped
1/4 cup (60 mL) mayonnaise
1/4 cup (60 mL) plain Greek yogurt, 0% MF


1 Place rack above centre of oven. Preheat oven to 450°F (230°C). Grease a baking sheet.
2 Using a fork, stir flour with baking powder, salt and pepper in a large bowl. Work in cold butter until mixture is crumbly. Stir in cheese.
3 Make a well in the centre. Pour in milk and stir just until moistened. Turn out onto a floured cutting board. Pat the scone dough into a 6 inch (15 cm) circle about 3/4 inch (2 cm) thick.
4 Cut each into 6 wedges. Lift wedges onto greased baking sheet, placing about 1 inch (2.5 cm) apart for crusty-sided scones or 1/2 inch (1 cm) apart for soft-sided scones. Bake above oven centre until golden, from 10 to 12 minutes.
5 Remove the scones from the oven and transfer onto a rack to cool. While the scones cool make the filling. In a medium sized bowl combine the chicken, cucumber, celery, dill, mayonnaise, yogurt and salt and pepper.
6 Once the scones have cooled split them in half and divide the filling between them.