Brummie Bacon Cakes - English Bacon Scones for Breakfast

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.

• Ready In: 40 mins
• Serves: 4
• Yields: 8 Bacon cakes

Ingredients

• 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

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.