Curry and Melon Chicken Salad

1. In a shallow skillet, bring to a boil enough water to just cover the chicken.
    
2. Add the breasts and salt to taste and simmer the chicken over moderately low heat for 8 minutes, or until cooked through but still slightly springy to the touch.
    
3. Transfer the chicken to a plate and let cool. Cut into dice.
    
4. In a large bowl, combine the cooked chicken with the melon and celery.
    
5. Add the mayonnaise and curry paste and gently fold the mixture until it is well-combined. Add salt and pepper to taste.

Cheese Scones

1/2 pound self-rising flour
1/4 teaspoon salt
4 tablespoons cold unsalted butter, cut into bits 2 ounces (about 2/3 cup)
Grated hard cheese, such as cheddar
1/2 cup buttermilk chicken salad fresh basil or mint leaves for garnish

1. Preheat the oven to 400 degrees F.
    
2. Into a bowl, sift the flour and salt, add the butter, and blend the mixture until it resembles coarse meal.
    
3. Stir in the cheese and add enough of the buttermilk to form the mixture into a dough.
    
4. Transfer the dough to a lightly floured surface and gently knead it just until it becomes soft and pliable.
    
5. Roll out the dough into a 1/2-inch thick circle and with a cutter stamp out rounds.
    
6. Gather together the remaining scraps of dough, roll into a circle, and stamp out rounds.
    
7. Transfer the scones to a lightly greased baking sheet and bake for 15 minutes, or until golden.
    
8. Transfer to racks to cool to room temperature. When cooled, cut a thin slice from the top of each scone and gently hollow out the centers.
    
9. Spoon some of the chicken salad into each scone and garnish with the basil or mint. (Assemble shortly before serving or they will become soggy and heavy.)