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Breakfast Scones with Ham and Tomato
Serve spread with low fat cream cheese, sliced tomatoes or ham for a more substantial breakfast on the go.
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Course:
Breakfast, Brunch
Cuisine:
British
Keyword:
Bacon, Bread, Cheese, Ham, Vegetables
Prep Time:
10
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
10
scones
Calories:
198
kcal
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Ingredients
Metric
Imperial
1
tbsp
rapeseed oil
150
g
unsmoked back bacon
diced
5
large
tomatoes
sliced
100
g
mushrooms
chopped
125
g
self-raising flour
100
g
wholemeal plain flour
1
tsp
baking powder
50
g
butter
50
g
Cheddar cheese
grated
100
ml
semi skimmed milk
Get ingredients with
Instructions
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.
Notes
Recipe copied by kind agreement of
AHDB
For a vegetarian option replace the bacon with finely chopped spring onion or chives
Nutrition
Calories:
198
kcal
|
Carbohydrates:
18
g
|
Protein:
10
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Cholesterol:
22
mg
|
Sodium:
581
mg
|
Potassium:
148
mg
|
Fiber:
0.4
g
|
Sugar:
1
g