Recipe(tried): Coronation Chiscken with Cheese Scones

I decided that I wanted to try this recipe that I posted sometime in the last couple of weeks. Instead of honeydew melon, I used cantalope, as well as some Thompson seedless green grapes. I served the scones on the side. I used about a 3-inch round "cookie cutter." (It's actually a clean tuns can with both ends removed.) The recipe made 5 of these large scones and 1 smaller scone. This would make a beautiful lunch/luncheon dish as well.

CHEESE SCONES FILLED WITH CORONATION CHICKEN SALAD
Source: Frances Bissell
Yield: 12 scones (These must be small luncheon size 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

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.

CORONATION CHICKEN SALAD:
2 skinless, boneless chicken breasts
1/2 ripe honeydew or other sweet melon, diced small
1 celery stalk, trimmed and diced
4 tablespoons home-made mayonnaise
1 tablespoon mild Indian curry paste
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.