Chicken scones

✏️Recipe:

• 2 eggs
• A glass of yogurt (200 ml glass)
• Half a glass of oil
• 1 spoon of yeast
• 1 baking powder
• Little salt
• About 430 g of flour (if the dough is sticky, add more flour, because the dough must be like a pie)

Filling:

• 700 g of chicken meat
• Spices: vegetables, red pepper, curry
• 200 g of grated cheese (I used meadow)
• Sauce with mushrooms:
• 300 g of mushrooms (champignons)
• 500 ml of cooking cream
• Spices as desired

✏️Dough preparation:

Beat eggs with yogurt and oil, then add yeast, baking powder, salt, then add flour a little at a time until you get a smooth dough that separates from the bowl. If you are in a hurry, you can make scones right away, the dough is great, but I boil it and leave it in a warm place for 30 minutes and then roll it out.
While the dough rests, you can prepare the filling.

✏️Preparation of the filling:

Put the finely chopped chicken on the heated oil, stir until the chicken turns white, add the spices and let it simmer until all the water released by the chicken evaporates. If you want, fry a little longer for the chicken to brown.
Cool the chicken.
Transfer the dough to a floured surface, divide it into 8 parts and shape each part nicely into a ball.
Roll out the balls of dough and fill them with filling, put cheese on top and fold.
Spread the scones with yogurt and bake them at 250 degrees until golden brown.
While the scones are baking, I prepare the mushroom sauce.
Cut the mushrooms and fry them in hot oil. Add spices as desired. When the water released by the mushrooms evaporates, add the cream and let it simmer for 2-3 minutes.
Put the sauce over the scones and enjoy.