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Close-up of Brummie bacon cakes (eggless scones with cheese and bacon).
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5 from 3 votes

Brummie Bacon Cakes

Brummie bacon cakes are quick and easy to make and loaded with flavour. Reminiscent of a savoury cake or eggless cheese and bacon scones, they make an ideal snack or go well alongside plenty of breakfast, brunch and dinner dishes.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Baking, Snack
Cuisine: British, English
Servings: 8
Calories: 213kcal

Ingredients

  • 60 g Streaky bacon Preferably unsmoked
  • 225 g Plain flour (all-purpose)
  • 2 teaspoons Baking powder
  • 30 g Butter
  • 75 g Cheddar cheese Strong, coarsely grated
  • 150 ml Whole milk (full-fat)
  • 1 tablespoon Tomato ketchup
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon Salt

Instructions

  • Preheat the oven to 200C/ 400F/ GM 6.
  • Fry the bacon until crispy, turning it over to cook both sides. Only add a small amount of oil to the pan if absolutely necessary. Once cooked, set aside on kitchen towel to cool.
  • Mix the Worcestershire sauce and tomato ketchup into the milk using a small handheld whisk. Mix until no lumps of ketchup remain.
  • Sieve the flour, baking powder and salt into a bowl then rub in the butter using your fingertips until no lumps remain.
  • Finely chop the bacon (use kitchen scissors) and add to the flour mixture along with half of the cheese. Stir until well distributed.
  • Pour in the liquid and mix using a blunt knife until a dough forms. It should be soft, but not sticky. Add a little more milk if it looks too dry.
  • Tip the dough onto a lightly floured worktop and roll out into a circle approximately 18-20cm in diameter.
  • Brush the top with a little milk, scatter the remaining cheese on top and cut into 8 triangles using a large sharp kitchen knife (not serated).
  • Arrange the triangles on a baking sheet lined with baking parchment. They should be just separated rather than touching or too far apart. Cook for 20-25 minutes until golden.
  • Let cool for 15 minutes before serving warm with butter.

Notes

  • Turn the bacon halfway through cooking to ensure it's crispy on both sides.
  • Don't leave out the additional ingredients - Worcestershire sauce and tomato ketchup - they make these savoury cakes unique and truly regional.
  • Work the dough until it only just comes together and no more. Certainly never knead the dough - it needs handling as little as possible.
  • On that note, treat it gently when rolling out too. Don't get heavy handed.
  • Glaze with milk on the top only. Letting glaze drip down the sides can inhibit their ability to rise.
  • Use a large sharp chopping (not serated) knife to cut the dough into triangles
  • Lay the pieces of dough in a circular shape on the baking parchment, only just separated out. The closeness will ensure that each cake rises upwards rather than spreading out.
  • Eat as soon as possible and within 24 hours to enjoy these eggless scones at their best.
  • Make them gluten-free: use your favourite gluten-free equivalent plain flour that you know typically works well for scones.
 
Reheating and freezing instructions
Brummie bacon cakes can be reheated. Simply pop them into a low oven (120C/ 240F/ GM ½ for around 10 minutes, then serve straight away.
Yes, they can. Just let cool completely, before wrapping and placing in the freezewr for up to 1 month. Let defrost fully before reheating and serving.

Nutrition

Calories: 213kcal | Carbohydrates: 24g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 238mg | Potassium: 190mg | Fiber: 1g | Sugar: 1g | Vitamin A: 231IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 1mg