Ingredient: butter & Ranch dressing

CELEBRATING HERITAGE DAY!

In 1974, the first Monday of August was made an official provincial holiday to recognize and celebrate the varied cultural heritage of Albertans. Businesses can choose whether or not to recognize the day as a general holiday, which most do.

In our city of Edmonton, a three-day outdoor festival is held to sample food, see performances and celebrate Canada’s multiculturalism. It features 60 pavilions that represent more than 85 cultures from all over the world.

Even though many people will take in the days events and cultural food at the festival, some choose to pack a picnic lunch and take a drive somewhere to just relax.

I am posting some savory chicken scones that should work real well with that idea.

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Savory Chicken Picnic Scones

Votes: 1
Rating: 5
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Course

Brunch, Lunch

Cuisine

American, French

Servings

MetricUS Imperial

Ingredients

Savory Scones

• 1 cup Greek non-fat yogurt
• 1 Tbsp dried sage leaves
• 3/4 cup onion, finely chopped
• 1 Tbsp olive oil
• 1 3/4 cup self-rising flour
• 1 1/2 tsp baking powder
• 1/2 tsp sea salt
• 2 Tbsp butter,
• 1 egg, beaten

Scone Fillings

• 200 grams cooked chicken, sliced
• 6-8 slices bacon, cooked but not real crisp
• Pickled asparagus spears, cut into short lengths
• butter & Ranch dressing
• tomato wedges

Course Brunch, Lunch Cuisine American, French Servings MetricUS Imperial Ingredients Savory Scones 1 cup Greek non-fat yogurt 1 Tbsp dried sage leaves 3/4 cup onion, finely chopped 1 Tbsp olive oil 1 3/4 cup self-rising flour 1 1/2 tsp baking powder 1/2 tsp sea salt 2 Tbsp butter, 1 egg, beaten Scone Fillings 200 grams cooked chicken, sliced 6-8 slices bacon, cooked but not real crisp Pickled asparagus spears, cut into short lengths butter & Ranch dressing tomato wedges

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Savory Scones

1. Preheat oven to 400 F. Line a baking sheet with parchment paper.
2. In a small bowl, combine yogurt & sage leaves; allow to stand for 10 minutes. In a saucepan, heat olive oil & saute onion for 5 minutes until soft, then set aside to cool.
3. In a bowl, sift together flour, baking powder & salt; rub in butter to form fine breadcrumbs. Stir in yogurt/sage mixture as well as sauteed onion. Turn out onto a floured surface & knead very lightly. Divide dough into 4 or 6 equal pieces. Form into balls & lay on prepared baking sheet. Flatten to 3/4" thickness; brush tops with beaten egg. Bake about 10 minutes or until risen & golden.

Assembly

1. When scones are cool, slice in half & spread lightly with butter. Top each of 4 (or 6) halves with chicken & bacon slices. Drizzle with Ranch dressing & place some cut pickled asparagus spears on top. Cover with remaining 4 scone halves. Serve with tomato wedges on the side.