Brummie Bacon Cakes - English Bacon Scones for Breakfast

READY IN: 40mins
Recipe 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.

Top Review by reader

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

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Serve hot with fried eggs and tomatoes for breakfast, or split and spread with butter and garnished with watercress.

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