Ingredients
Instructions
- 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.