300 g self-rising flour, + extra, for dusting
1 teaspoon(s) baking powder
140 g butter, ice-cold
150 g milk
1 egg yolk, diluted in 1 tablespoon water
For the filling
700 g chicken, breast, roasted and finely chopped, at room temperature
200 g strained yogurt
50 g ketchup
2 tablespoon(s) mint, fresh
To assemble
1/2 cucumber, cut into strips with a peeler
150 g pineapple, fresh, cut into 2 cm pieces


1.Preheat the oven to 200o C (390o F) set to fan.
2.Add the flour and the baking powder into a large bowl, add ¼ teaspoon salt, and mix.
3.Wear gloves, add the butter, and crumble the mixture with your hands so that it looks like wet sand.
4.Add the milk and, with a spoon, mix all of the ingredients until there is a soft dough.
5.Place the dough onto your working surface and knead it a little with your hands, until homogenized.
6.Dust your working surface with flour and, with a rolling pin, roll out the dough into a 20x25 cm sheet.
7.With a 7 cm round cookie cutter, cut 6 circles of the dough. Roll out the remaining dough with the rolling pin again, and cut 3 more circles. In total, you will have 9 dough circles that you will transfer to a baking pan lined with parchment paper.
8.Spread the dough circles with the egg wash, using a pastry brush, and bake for 12-15 minutes until golden.
9.Remove the baking pan from the oven and set it aside so that the scones cool down while preparing the filling.
10.For the filling
11.In a bowl, mix the finely chopped chicken, the yogurt, the ketchup, the finely chopped mint, and the salt with a spoon.
12.To assemble
13.Cut the buns in half, add 1 tablespoon of the chicken filling, place 1 cucumber strip on top, 2 pineapple pieces, and close with the top bun.
14.If you want, set the scone with a large toothpick, and serve.

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