- 500 g chicken breast (cooked)
- 300 g frozen vegetables
- 1 zucchini
- 1 red pepper
- 1 onion
- 400 g tomato passata
- Herbs e.g. thyme, oregano, rosemary
- Salt and Pepper
- 200 g Küchenmeister Wheat Flour T405
- 1 tsp. baking powder
- 70 g grated parmesan
- 85 ml milk
- 1 egg
- 1/2 tbsp. oil
Dice the cooked chicken breast. Peel and finely chop the onion. Fry the chopped onion in a pan with some oil. Wash and chop the zucchini and pepper. Add the chopped vegetables to the pan and cook for 3-4 minutes. Defrost the frozen vegetables. In a bowl, combine together the chicken, onions, and vegetables. Season with herbs, salt and pepper, before placing the mixture into a large casserole dish.
Preheat the oven to 180°C. Combine together the flour, baking powder and 2/3 of the cheese. Whisk together the milk, eggs and oil. Gradually add the wet ingredients to the dry, and work together to form a shaggy dough. On a floured surface, knead the dough and shape into a rectangle (ca. 9x15cm). Slice the dough into 8-10 equally sized pieces. Place the pieces of dough on the chicken vegetable mixture, and brush with milk. Sprinkle with the remaining cheese.
Bake for 20 minutes in the preheated oven, or until the scones have risen and are light brown in colour. Serve immediately.