Brummie Bacon Cakes English Bacon Scones For Breakfast Recipe

Name: Brummie Bacon Cakes English Bacon Scones For Breakfast
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: Streaky Bacon; Self Raising Flour; 5g salt; Butter for spreading (optional); Cheddar Cheese; 150ml milk; Tomato Ketchup; 5ml Worcestershire sauce; Watercress for garnish (optional)

Indulge in a taste of Birmingham with these savory Brummie Bacon Cakes! These aren't your average scones; they're cheesy, bacon-studded delights perfect for a hearty breakfast or a sophisticated high tea. Imagine crispy bacon mingling with fluffy, buttery scones – a truly comforting and traditional British treat. This recipe, adapted from an old Women's Institute cookbook, brings a taste of the Midlands straight to your kitchen. Serve them alongside fried or scrambled eggs, grilled tomatoes, or mushrooms for a complete English breakfast experience.

Prep Time 20 mins

Cook Time 40 mins

Calories 460.4 kcal

Protein 29g

Rating 3.5 (2 Reviews)

Brummie Bacon Cakes English Bacon Scones For Breakfast

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Brummie Bacon Cakes English Bacon Scones For Breakfast

Streaky Bacon
Self Raising Flour
5g salt
Butter for spreading (optional)
Cheddar Cheese
150ml milk
Tomato Ketchup
5ml Worcestershire sauce
Watercress for garnish (optional)

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How to Make Brummie Bacon Cakes English Bacon Scones For Breakfast

Preheat oven to 200°C (400°F/Gas Mark 6).
Grill 4 slices of bacon until crispy. Once cool, chop into small pieces.
Sift 225g self-raising flour and 5g salt into a large bowl. Cut in 50g cold butter using a pastry blender or your fingertips until the mixture resembles breadcrumbs.
Stir in the chopped bacon and 25g of grated mature cheddar cheese.
In a separate bowl, whisk together 150ml milk, 15ml ketchup, and 5ml Worcestershire sauce.
Gradually add the wet ingredients to the dry ingredients, mixing gently until a soft dough forms. Do not overmix.
Lightly flour a clean surface and roll out the dough into an 18cm circle.
Brush the top with a little extra milk and cut into 8 wedges.
Arrange the scones on a greased baking sheet and sprinkle with the remaining 25g of grated cheddar cheese.
Bake for 25-30 minutes, or until golden brown and well-risen.
Serve immediately. Enjoy hot with fried eggs and tomatoes for breakfast, or split and spread with butter and garnish with watercress for a delightful afternoon tea.