200g cooked skinless chicken breast, cut into bite-sized pieces
200g frozen mixed vegetables
300g can cream of tomato soup
175g self-raising flour, plus extra to dust
½ tbsp baking powder
50g mature Cheddar cheese, grated
75ml milk, plus extra to brush
1 medium egg, lightly beaten
½ tbsp vegetable oil
Preheat oven to 200°C. In a medium bowl, stir together the cooked chicken, frozen vegetables, soup and some seasoning. Pour the mixture into a 1-litre shallow ovenproof dish and set aside.
Sift flour, baking powder and a large pinch of salt into a large bowl. Stir in most of the cheese. Beat milk, egg and oil together in a separate bowl.
Pour milk texture into the flour bowl and use a knife to bring it together until the dough forms clumps. Add a splash of milk if it looks too dry.
Tip the dough onto a lightly floured surface and pat it into a rough 9cm x 15cm rectangle. Cut the rectangle into eight equal squares, then arrange the scone on top of the chicken mixture. Brush each scone with a little milk, then sprinkle over the remaining cheese.
Cook in the oven for 20 minutes or until scones are risen and golden, and the filling is bubbling and piping hot. Serve immediately.
EACH SERVING 1 562kJ, 12g fat (4g saturated), 42g carbohydrates (5g total sugars).