Breakfast is a meal I really struggle with. I looooove a nice cooked breakfast with eggs and… well, so long as it has eggs I’m happy, to be honest. The rest is optional.
I don’t have time I’m too lazy to get up early enough to cook breakfast every day so that always leaves me with the dilemma of what else to eat. These cheese & bacon scones aren’t really the answer either, because I’m not about to bake a batch every weekend, but they sure are delicious!
- 8oz self-raising flour
- pinch of salt
- 2oz butter
- 1oz mature (aged) cheddar cheese
- 150ml milk (I use lactaid milk, it works just fine)
- 3 rashers bacon. I prefer to remove as much fat as possible from the bacon but that’s up to you.
Preheat the oven to 220C or 425F and grease a baking tray. Finely chop the bacon and then shallow fry it. Mix together the flour and the salt then rub in the butter. This final scone actually has a coarser (and nicer, in my opinion) texture if the butter and flour is not mixed too finely. Stir in the cheese, bacon and the milk to bring the mixture to a soft dough. At this point it depends how you want your scones to look. You can totally just blob the mixture onto the tray for a rustic look, or you go for a more refined look. If you do that, knead the dough gently and then pat or roll out on a floured surface, to about 2cm (3/4″) thick. Cut out whatever shapes you like and put them onto the tray. Brush the tops with a little milk and bake for 12-15 minutes until golden.
If you’re feeling particularly indulgent, serve them hot with melted butter!