Nadia Sawalha’s Breakfast Scones

Prep time: 10 minutes Cook time: 10-15 minutes Preheat the oven to 220ºC, gas mark 7. Grease a baking tray. Heat the oil in a large frying pan and fry the mushrooms for 4-5 minutes until golden. Grill the bacon whole and chop the bacon into small pieces, roughly 1cm. Mix the flours and baking powder in a large bowl and rub in the butter until it resembles breadcrumbs. Stir in the bacon mixture and half the cheese. Mix in the milk to form a soft dough. On a floured surface, roll out the dough to 2cm thick and using a 6cm round cutter, cut out 10 scones and place on the tray. Sprinkle over the remaining cheese. Bake for 10-15 minutes until golden. Perfect for eating on the go, wrapped in a napkin. The scones will keep for 2-3 days in an airtight container. The scones can also be frozen (best to freeze once cooled, on the day they have been baked) so you have a ready supply for busy weeks. Hints and tips Serve spread with low fat cream cheese, sliced tomatoes or ham for a more substantial breakfast on the go. For a vegetarian option replace the bacon with finely chopped spring onion or chives. Nutrient Per portion (1 scone) Per 100g Calories (kcal) 126 242 Protein 4 8 Fat 8 16 Of which saturated fat 4 8 Carbohydrate 8 16 Of which sugar 0.7 1.3 Salt Sodium equivalent 0.2 0.5