Maddison’s all-day breakfast scone


All-day breakfast scone
Serves: 3
  • 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
  1. Preheat oven to 190C/Gas5.
  2. Cook the bacon, sausages, beans, mushrooms and black pudding and set aside to cool.
  3. In a bowl, rub together the flour and butter to a breadcrumb consistency.
  4. 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.
  5. Flatten out the dough on a floured surface and sprinkle the mustard powder and sugar on top.
  6. Knead back into a ball then flatten out the dough again.
  7. 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.
  8. Cut the dough into three even pieces.
  9. Flatten the top and create a well in the centre of each ball.
  10. Place on a baking tray and crack an egg into the centre of each scone.
  11. Bake for 22-25 mins.
  12. Serve hot with brown sauce or ketchup.

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