All-day breakfast scone
Author: Maddison's
Serves: 3
Ingredients
- 4 rashers bacon
- 4 Geordie Banger Breakfast sausages
- ½ tin baked beans
- 5 small mushrooms
- 2 x 2cm slices black pudding
- 1 egg
- 500g self-raising flour
- 100g butter
- 2 eggs
- 150ml-200ml milk
- 2tsp mustard powder
- 2tsp brown sugar
- To serve:
- Brown sauce or ketchup
Method
- Preheat oven to 190C/Gas5.
- Cook the bacon, sausages, beans, mushrooms and black pudding and set aside to cool.
- In a bowl, rub together the flour and butter to a breadcrumb consistency.
- Add the eggs and half the milk and combine to a dough, adding the rest of the milk slowly depending on how dry your dough is.
- Flatten out the dough on a floured surface and sprinkle the mustard powder and sugar on top.
- Knead back into a ball then flatten out the dough again.
- Chop the bacon, sausages, mushrooms and black pudding into small pieces, add to the top of the dough and form a ball again making sure the contents are evenly distributed; you will need to add more flour as the beans make the dough very wet.
- Cut the dough into three even pieces.
- Flatten the top and create a well in the centre of each ball.
- Place on a baking tray and crack an egg into the centre of each scone.
- Bake for 22-25 mins.
- Serve hot with brown sauce or ketchup.
