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Ingredients

• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 cup Philadelphia Dill cream cheese product
• 1/2 cup cold 2% milk, plus extra for brushing
• 1 teaspoon poppy seeds, for sprinkling
• 1/2 cup Philadelphia Dill cream cheese product
• 8 ounces cooked chicken breast, sliced
• 8 slices of bacon, cut into quarters and cooked until crisp
• 30 slices of small roma or large cherry tomatoes
• 30 decorated toothpicks, for securing scone bites

Directions

1. Preheat the oven to 400°F and line a baking tray with parchment paper.
2. Stir the flour, sugar and baking powder. Using a pastry cutter by hand, or a food processor or stand mixer fitted with the paddle attachment, cut in the Philadelphia Dill cream cheese product until the mixture an even crumbly texture. Add the milk and continue to blend until the dough comes together (it will be soft).
3. Turn the dough out onto a lightly floured work surface, and roll it out to ½-inch thickness (12 mm). Using a 1 ½-inch round cookiecutter, cut out 30 scones and place them onto the prepared baking tray, leaving an inch of space between them. Brush the tops of the scones with milk and sprinkle with poppy seeds. Bake the scones for 13 to 15 minutes, until the tops are a light golden brown. Allow the scones to cool before assembling.
4. To assemble, use a serrated knife to slice the scones in half horizontally. Spread a little of the remaining Philadelphia Dill cream cheese product on both the top and bottom of the inside of each scone. Place a slice of chicken on the base, followed by a piece of cooked bacon and tomato. Place the top on each scone and secure with a decorated toothpick. Chill until ready to serve. Club Sandwich Scone Bites are best enjoyed the day they are baked.