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
Sodium equivalent 0.2 0.5