Brummie Bacon Cakes - English Bacon Scones for Breakfast

Total Time
40mins
Prep 10 mins
Cook 30 mins

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.

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.
Most Helpful

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 April 03, 2016

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!

evelyn/athens June 19, 2010