Breakfast Scones with Ham and Tomato

This is TV presenter and cookery expert Nadia Sawalha's breakfast recipe. She says "It's really important to me and my family to eat breakfast to help us get through the day. I love these breakfast scones, they're so versatile. You can make them in advance, which is perfect for when I'm on-the-go as I can just grab one as I rush out the door. They're great on their own or you can enjoy them with a variety of fillings."

Preparation &
Cooking Time

Prep Time
Cooking Time
Total Time 25 minutes
Serves 10

Nutritional Info (per portion)

Energy 126 kcal
Protein 4g
Fat 8g
of which saturates 4g
Carbohydrate 8g
of which sugars 0.7g
Fibre g
Salt 0.2g
  • Breakfast Scones with Ham and Tomato

Ingredients

  • 1 tbsp rapeseed oil
  • 150g unsmoked back bacon, diced
  • 100g mushrooms, chopped
  • 125g self-raising flour
  • 100g wholemeal plain flour
  • 1 tsp baking powder
  • 50g butter
  • 50g cheese e.g. Cheddar or Cheshire, grated
  • 100ml semi-skimmed milk

How to make it

  1. Preheat the oven to 220C, gas mark 7.
  2. Grease a baking tray. Heat the oil in a large frying pan and fry the mushrooms for 4-5 minutes until golden.
  3. Grill the bacon whole and chop the bacon into small pieces, roughly 1cm.
  4. Mix the flour and baking powder in a large bowl and rub in the butter until it resembles breadcrumbs.
  5. Stir in the bacon mixture and half the cheese. Mix in the milk to form a soft dough.
  6. 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.
  7. Bake for 10-15 minutes until golden.

Perfect for eating on the go, wrapped in a napkin. The scones will keep for 2-3 days in an airtight container. The scones can also be frozen (best to freeze once cooled, on the day they have been baked) so you have a ready supply for busy weeks. 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