Recipe(tried): Perfect Cup of Tea and Cheese Scones Filled with Coronation Chicken for Barb, MS

Hi Barbara:-) Maybe this will help?? I haven't tried the tea but I have made the Cheese Scones and Coronation Chicken. DH and I liked both very much. As for the tea, when I met Karen/England, she preferred coffee so you friend may as well??!?

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PERFECT CUP OF TEA
Source: Alton Brown
Yield: 4 servings

4 heaping teaspoons loose tea
4 cups water

Place loose tea leaves into a warmed tea kettle. Pour heated water over loose tea leaves. Let steep. Strain tea and serve.

Note: For Oolong and Green tea, water should simmer at 200 degrees F. and 180 degrees F.

For Irish and English tea bring water to a full boil.

Black tea should soak for 3 to 5 minutes. Oolong tea should soak for 4 to 7 minutes. Green Tea should soak for 2 to 3 minutes.

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

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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.