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Nadia Sawalha's breakfast scones

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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Farmhouse Breakfast Week 2013

Half of people (51%) in the UK eat the same thing for breakfast every day, yet there’s a huge variety of tasty, speedy options to suit everyone. In celebration of Farmhouse Breakfast Week (20 – 26 January 2013) we’ve developed a selection of new recipes, from on the go, quick and healthy breakfasts to more indulgent delicious weekend treats.
 
TV cookery expert Nadia Sawalha is supporting Farmhouse Breakfast Week and shares one of her favourite breakfast recipes. There are plenty more recipes online at www.shakeupyourwakeup.com, so why not Shake Up Your Wake Up and try something new for your morning meal?

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