Take a classic scone recipe and fill with your favourite breakfast. If you find running out of milk puts you off ever making scones, use half milk and half water, the result will be the same.
Ingredients
| 3 | Plain flour |
| 6 tsp | Baking powder |
| ½ tsp | Salt |
| 2 tsp | English mustard powder |
| 80 g | Cold butter, cubed |
| 1 cup | Grated tasty cheese |
| 1 ½ cups | Milk |
| ½ cup | Grated parmesan cheese |
Filllings
| 9 rashers | Bacon, chorizo, eggs, avocado, tomato, aioli, chutney, or smoked paprika flakes, to serve |
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Directions
- Preheat an oven to 220C. Sprinkle a little flour onto a baking tray.
- Place the flour, baking powder, salt, mustard powder, butter and cheese into a food processor. Blitz until it resembles fine breadcrumbs. Add the milk and blitz until just combined.
- Tip onto a lightly floured bench. Mould into the dough. Press with the palm of your hands until 2cm thick. Either cut into squares or use a cutter to make 6cm rounds. Place on the baking tray, top with a sprinkle of parmesan and put into the oven for 20 minutes until puffed and golden.
- Fill with a combination from above and enjoy.
