Cheddar Scone Breakfast Sandwich

Method

1. Heat the oven to 210 °C for 15 min and line a tray with baking paper.

   oven

2. Mix the flour, baking powder, salt and pepper in a bowl. Cut the cold butter into 1 cm cubes and rub it in with your fingertips for 3 min until it looks like breadcrumbs. Stir in the grated cheddar (keep a little back for the tops) and the thinly sliced spring onions.

   Add in this stepPlain flour 160 gBaking powder 2 tspSalt 1 pinchBlack pepper 1 pinchCold unsalted butter 50 gMature cheddar, coarsely grated 48 gSpring onions 1

3. Pour in the milk (the rest is for brushing) and mix with a table knife until it comes together in a soft, damp dough, then stop. Not kneading keeps the scones tender enough for a sandwich.

   Add in this stepCold milk 95 ml

4. On a floured worktop, press the dough into a square 3 cm thick and cut it into 2 squares of about 8 cm. Put them on the tray, brush with the remaining milk and scatter over the cheddar you kept back.

   Add in this stepCold milk 11 mlMature cheddar, coarsely grated 12 g

5. Bake in the oven at 210 °C for 17 min, until the cheese on top is deep golden and the sides spring back when pressed, then move to a rack.

   oven

6. While they bake, lay the bacon in a 24 cm frying pan without overlapping, then turn on the heat. Cook on medium heat for 7 min, turning, until the fat has rendered and the bacon is crisp; drain on kitchen paper. For 4 servings, cook it in two batches. Crack the eggs into the bacon fat left in the pan and fry on medium-low heat for 3 min, until the whites are fully set and the yolks still soft. If the fat spits, turn the heat down for a moment.

   Add in this stepBacon rashers 4Eggs 2

   medium heat→medium-low heat

7. Mix the mayonnaise with the mustard. Split the warm scones, spread both cut sides, then layer sliced tomato, bacon and egg on the bottom half, close and serve at once.

   Add in this stepMayonnaise 4 tspDijon mustard 1 tspTomato ½