Chicken & pea scone recipe is a tasty cake filled with chicken chunks and green peas. Try this for a great quick meal with a light salad and soft rolls.
This healthy, fast and easy to make baked scone cake recipe makes a great lunch or dinner side dish or main course for all ages. Tastes wonderful accompanying a meat main course. This recipe serves 4 and is a thirty minute meal.
INGREDIENTS:
1 large and thick round unsweetened scone
1 cup roast chicken leftovers, diced
1 cup thick cream
1/2 tbsp. English mustard
1 tsp. garlic powder
1 cup green peas
1 cup Boursin cheese, crumbled
METHOD:
Preheat oven to 400 F (200 C). Using a food processor, blend chicken leftovers, cream, English mustard, garlic powder and Boursin cheese until smooth. Fold in green peas.
Cut scone in half horizontally. Spoon on chicken mixture and spread across evenly like filling a cake. Press on scone lid firmly, but gently. Wrap in foil and bake for 20 minutes until hot. Serve hot or cold with a light salad and soft rolls for a quick dinner.
