For 4 to 6 servings
- 2 Tbsp butter
- 2 Tbsp oil
- 12 chicken drumsticks
- 2 Tbsp flour
- 1 tsp paprika
- half-1 tsp curry powder
- 1 tsp garlic salt
- 1 tsp caster sugar
- 2 cups self-rasing flour
- 25g butter, melted
- about three quarters of a cup milk
Preheat the oven to 200 C, or 190 C fanbake.
Melt the butter with the oil in a large roasting pan lined with a Teflon liner, baking paper or foil (this ensures minimum clean-up later).
Then turn the chicken pieces in it. Push coated chicken to one end of the pan. Mix the dry ingredients, then shake evenly through a small sieve over the chicken pieces, turning so all sides are coated (use all the mixture).
Bake uncovered for 20 mins, then turn. Five minutes later push chicken to one end, leaving the other end clear for scones. Add the scones then bake for another 15 mins. (The chicken pieces are cooked when the juices at the thickest part run clear, not pink, when pierced to the bone.) If the chicken is cooked before the scones brown, remove from the pan.
Measure the flour into a bowl. Melt the butter, remove from the heat and add the milk. Pour all the liquid into the flour and mix with a knife to a soft dough (add more flour or milk, if necessary).
Roll dough out on a floured board, more thinly than normal. Cut into 12-16 round of square scones and turn in the buttery pan juices before placing fairly close together in one end of the roasting pan. Bake for about 12 minutes, until lightly browned top and bottom.