Roast Chicken Tea Sandwiches with Honey-Mustard Spread

Ham Mousse Tea Sandwiches and Roast Chicken Tea Sandwiches with Honey-Mustard Sauce

Homemade Onion-Caraway Scones make these Roast Chicken Tea Sandwiches with Honey-Mustard Spread a special teatime treat.

Roast Chicken Tea Sandwiches with Honey-Mustard Spread
Yield: 8 tea sandwiches • Preparation: 10 minutes
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  1. 1 recipe Onion-Caraway Scones (recipe follows)
  2. 1 recipe Honey-Mustard Spread (recipe follows)
  3. Arugula leaves
  4. 8 slices rotisserie-style chicken
  5. 8 slices yellow tomato
  6. Garnish: yellow grape tomatoe slices
  1. Using a bread knife, cut Onion-Caraway Scones in half horizontally. Spread ½ teaspoon Honey-Mustard Spread onto cut sides of each scone. Place arugula leaves on bottom half of each scone. Lay roast chicken slices and tomato slices on top of arugula. Top with remaining half of scone, and secure with a frilled pick, if desired.
  2. Garnish with yellow grape tomato slices, if desired.
  3. Serve immediately.
TeaTime Magazine
Onion-Caraway Scones
Yield: 8 scones • Preparation: 20 minutes • Bake: 20 minutes
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  1. 1½ cups all-purpose flour
  2. 1½ teaspoons baking powder
  3. 1¼ teaspoons minced dried onion
  4. 1 teaspoon sugar
  5. ¾ teaspoon caraway seed
  6. ¼ teaspoon salt
  7. ¼ teaspoon ground black pepper
  8. 4 tablespoons cold salted butter, cut into pieces
  9. ½ cup plus 1 tablespoon heavy whipping cream, divided
  10. ⅓ cup sour cream
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper. Set aside.
  3. In a large bowl, combine flour, baking powder, dried onion, sugar, caraway seed, salt, and pepper, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Set aside.
  4. In a small bowl, combine ½ cup cream and sour cream, whisking until smooth. Add to flour mixture, stirring to incorporate. (Mixture will be crumbly and will not come together.) Continue to work dough gently with hands until dough comes together.
  5. Turn dough out onto a lightly floured surface. Knead gently 4 to 5 times. Roll dough to a ½-inch thickness. Using a 2¼-inch square cutter, cut 8 scones from dough. Place scones 2 inches apart on prepared baking sheet. Brush lightly with remaining 1 tablespoon cream.
  6. Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes. Let cool completely.
TeaTime Magazine
Honey-Mustard Spread
Yield: ⅓ cup • Preparation: 5 minutes
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  1. ¼ cup Dijon-style mustard
  2. 2 tablespoons clover honey
  3. 1 tablespoon mayonnaise
  1. In a small bowl, combine mustard, honey, and mayonnaise, whisking until smooth.
  2. Refrigerate in a covered container until needed.
TeaTime Magazine

 From TeaTime May/June 2015

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