Brummie Bacon Cakes - English Bacon Scones for Breakfast

Name: Brummie Bacon Cakes - English Bacon Scones for Breakfast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 Bacon cakes, 4 serving(s)
Ingredients: 50 g streaky bacon (2 oz); 225 g self raising flour (8 oz); 1/4 teaspoon salt; 25 g butter (1 oz); 75 g cheddar cheese, grated (3 oz); 150 ml milk (5 fl oz); 1 tablespoon tomato ketchup; 1 dash Worcestershire sauce; milk, for glazing; watercress, for garnishing

Submitted by French Tart

"Delicious cheesy scones with crispy bacon, a real treat for breakfast or high tea. These traditional scones are wonderful when served with fried or scrambled eggs for breakfast, alongside grilled tomatoes or mushrooms maybe. This is a recipe from an old W. I. (Woman's Insitute) cookbook and originates from the city of Birmingham, in the Midlands, England. Traditional comforting and British fare on a plate! Note: Brummie is the British slang term for people who come from Birmingham."

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Ready In:: 40mins
Ingredients:: 10
Yields:: 8 Bacon cakes
Serves:: 4

ingredients

50 g streaky bacon (2 oz)
225 g self raising flour (8 oz)
¹⁄₄ teaspoon salt
25 g butter (1 oz)
75 g cheddar cheese, grated (3 oz)
150 ml milk (5 fl oz)
1 tablespoon tomato ketchup
1 dash Worcestershire sauce
milk, for glazing
watercress, for garnishing

directions

Grill the bacon until crisp. Cut into small pieces. Sieve the flour and salt into a bowl and rub in the butter to fine breadcrumbs. Add the bacon and one third of the cheese.
Mix the milk, ketchup and Worcestershire sauce together in a separate bowl. Add the dry ingredients to make a soft dough. On a floured board, roll out an 18 cm (7 inch) circle.
Brush with milk and cut into 8 wedges. Arrange on a greased baking sheet and sprinkle with the remaining cheese. Bake for 30 minutes in a preheated oven at 200 °C / 400 °F / Gas 6.
Serve hot with fried eggs and tomatoes for breakfast, or split and spread with butter and garnished with watercress.

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Reviews

Whilst these are ok I think there is a mistake in the recipe, as it says to add a third of the cheese to the flour and the butter and put the remainder i.e., 2/3 on the top of the scones, it probably should be the other way around , 2/3 added and 1/3 on top. Also I followed the recipe exactly and there is too much fluid for the measurement of flour etc as the dough was far too sticky. I might give it another go and adjust it to the way I think it should be. Rita Lally

reader
Excellent - a delicious, savoury scone. Served with a plain fried egg and a serving of beans on the side to approximate a British fry-up. Thanks!

evelynathens

RECIPE SUBMITTED BY

French Tart

277

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