Feeds 4 – makes 6 to 8 scones
Preparation time: 10 minutes
Cooking time: 1 hour
For the soup:
500g leeks, finely sliced
30g butter
200g carrots, peeled and finely chopped
250g salad or new potatoes, skin on, finely chopped
1 onion, finely chopped
2 chicken breasts, cut into small pieces
1 litre of chicken stock
400ml milk
For the scones:
225g self raising flour
1 tsp baking powder
50g butter
1 tsp dried parsley
100g grated cheddar cheese
1 tsp dijon mustard
80ml milk
Method
- Place the butter in a large non-stick pan. Add the leeks and fry for 7 minutes until soft.
- Remove from the pan and set aside.
- Heat the oven to 200°C.
- Add the carrot, potato and onion to the pan with a little oil. Fry for 5 minutes until starting to soften.
- Add the chicken to the pan and fry for 5 minutes until no longer pink.
- Add the chicken stock, milk and two thirds of the sauted leeks. Season with salt and pepper and Simmer until the carrot and potato are tender and the chicken is cooked through. Then serve as it is or blitz until smooth.
- Then make the scones. Place the flour and baking powder in a large mixing bowl.
- Add the butter and use your fingertips to rub the flour and butter together until there are no lumps
- Season with salt and pepper and add the dried parsley, grated cheese, a teaspoon of mustard and the remaining third of sautéd leeks.
- Stir until thoroughly combined.
- Add the milk and use your hands to combine until you have a dough. Turn it out onto a floured surface and roll it out to around an inch in thickness. Cut out 6 to 8 circles and place them on a lined baking tray, gathering up the dough and rolling it out again when needed.
- Brush the tops of the scones with milk and bake in the oven for 15-20 minutes or until golden brown on top and cooked through.
Photography, recipe and styling by Amy Sheppard.
