When I made this recipe, I served the scones on the side. DH loved the scones. We both liked the salad very much, too.

CHEESE SCONES FILLED WITH
CORONATION CHICKEN SALAD
Source: Frances Bissell
Yield: 12 scones

1 3/4 cups self-raising flour
1 stick butter, chilled and diced
1/4 cup hard cheese, grated
About 1/3 cup buttermilk or fresh milk soured with lemon juice

Preheat oven to 400 degrees F.

Rub the flour and butter together in a bowl until it resembles coarse bread crumbs.

Stir in the cheese and add enough liquid to make a soft, pliable dough. Transfer to a floured board, and knead it lightly. Roll and cut out scones. I like to use a fairly large octagonal cutter.

Bake at 400 degrees in a preheated oven for about 18 minutes. Cool on a wire rack.

Cut a thin slice from the top of each scone, and then hollow out the center, leaving a case for you to fill with Coronation Chicken.

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CORONATION CHICKEN SALAD

2 skinless, boneless chicken breasts
1/2 ripe honeydew or other sweet melon, diced small (I used cantaloupe and green, seedless grapes for color.)
1 celery stalk, trimmed and diced
4 tablespoons home-made mayonnaise
1 tablespoon mild Indian curry paste (If you can't find this just use curry powder instead.)
Fresh basil or mint

Poach, grill or steam the chicken for 8 minutes.

When cool enough to handle, dice and mix with the melon and celery, then fold in the mayonnaise and curry paste.

Spoon into the scones, decorate with basil or mint, and serve.