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
- 50 g streaky bacon (2 oz)
- 225 g self raising flour (8 oz)
- 1⁄4 teaspoon salt
- 25 g butter (1 oz)
- 75 g cheddar cheese, grated (3 oz)
- 150 ml milk (5 fl oz)
- 1 tablespoon tomato ketchup
- 1 dash Worcestershire sauce
- milk, for glazing
- watercress, for garnishing
Directions See How It's Made
- 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.
- 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.
- 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.
- Serve hot with fried eggs and tomatoes for breakfast, or split and spread with butter and garnished with watercress.