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.
Serve spread with low fat cream cheese, sliced tomatoes or ham for a more substantial breakfast on the go.
Servings 10 scones
Ingredients
- 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
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: 198kcal | Carbohydrates: 18g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 22mg | Sodium: 581mg | Potassium: 148mg | Fiber: 0.4g | Sugar: 1g