- 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
Preheat the oven to 220C, gas mark 7.
Grease a baking tray. Heat the oil in a large frying pan and fry the mushrooms for 4-5 minutes until golden.
Grill the bacon whole and chop the bacon into small pieces, roughly 1cm.
Mix the flour 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.
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