Nadia Sawalha's Breakfast Scones

Serves: 10

You will need
1 tablespoon rapeseed oil
125g unsmoked back bacon
100g mushrooms, chopped
125g self raising flour
100g wholemeal plain flour
1 teaspoon baking powder
50g butter
30g cheese e.g. Cheddar or Cheshire, grated
100ml semi skimmed milk

1. Pre-heat the oven to 220ºC/Gas Mark 7 and grease a baking tray.

2. Heat the oil in a large frying pan and fry the mushrooms for 4-5 minutes until golden. Grill the bacon whole then chop into small pieces, roughly 1cm.

3. Mix the flours and baking powder in a large bowl and rub in the butter until it resembles breadcrumbs. Stir in the bacon mixture and half the cheese. Mix in the milk to form a soft dough. On a floured surface, roll out the dough to 2cm thick and using a 6cm round cutter, cut out 10 scones and place on the tray. Sprinkle over the remaining cheese.

4. Bake for 10-15 minutes until golden. Perfect for eating on the go, the scones will keep for 2-3 days in an airtight container or can be frozen (best to freeze once cooled, on the day they have been baked) so you have a ready supply for busy weeks.

Hints and tips: 

Serve spread with low fat cream cheese, sliced tomatoes or ham for a more substantial breakfast on the go.

For a vegetarian option replace the bacon with finely chopped spring onion or chives.

Recipe & image courtesy of 

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