adapted from an Alison Holst recipe
12 chicken drumsticks
2 Tbsp butter
2 Tbsp oil
1 tsp paprika
1 tsp garlic pepper
other spices as you like
Pre-heat the oven. Put the oil and butter in a large (and I do mean large) roasting dish and put it in the oven to melt. Once it's melted, turn the chicken pieces in the oil, and push them up one end of the pan. Mix the dry ingredients and sprinkle over the chicken pieces, turning so all sides are coated.
Cook for 20 minutes. Turn. Cook five minutes. Add the scones and cook another 15 minutes. (If the chicken is cooked first, remove from pan).
2 cups self-raising flour
25g melted butter
3/4 cup milk (approx)
Put the flour in a bowl. Add the milk to the melted butter and mix into the flour with a knife. (Adjust milk / flour if required).
Roll out thinner than usual on a floured board. Cut into 12-16 scones. Turn in the buttery chicken juices, then place fairly close together in one end of the pan. Bake until lightly browned top and bottom (approx 15 mins).
Fan. Tas. Tic.