Nadia Sawalha's breakfast scones

'It's really important to me and my family to eat breakfast to help us get through the day. I love these delicious breakfast scones, they're so versatile. You can make them in advance, which is perfect for when I'm on the go, as I can just grab one as I rush out the door. They're great on their own or you can enjoy them with a variety of fillings.'

Easy to make and enjoy on the go

• Preparation: 10 mins
• Cooking: 15 mins
• Serves: 10

What you need:

• 1 tbsp rapeseed oil
• 125g unsmoked back bacon
• 100g mushrooms, chopped
• 125g self raising flour
• 100g wholemeal plain flour
• 1 tsp baking powder
• 50g butter
• 30g cheese e.g. Cheddar or Cheshire, grated
• 100ml semi skimmed milk

What you do:

1. Preheat the oven to 220oC, gas mark 7. Grease a baking tray.
2. 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.
3. 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.
4. 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.
5. 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.

Cook's tip:

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.

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