Liam Charles’s Breakfast Sarnie

Difficulty: Easy
Hands-On Time: 30 mins
Baking Time: 20 mins
  • Ingredients
  • Method
Print recipe
Method

Step 1
Preheat oven to 200°C fan/180°C/Gas Mark 6.

Step 2
In a large bowl, combine the flour, baking powder, salt and butter and rub with your fingertips until the mix resembles breadcrumbs.

Step 3
Combine the buttermilk and maple syrup and pour over the flour mixture and stir to combine. Once just combined, turn out onto a floured surface and knead lightly and briefly until smooth.

Step 4
Roll out to a 12 x 32cm rectangle and trim with a knife into three 10 x 10cm scones.

Step 5
Transfer to a baking tray and brush with egg yolk.

Step 6
Bake in the oven for 20 minutes until risen and golden.

Step 7
While the scones are baking, heat the oil in a frying pan and fry your bacon until crisp. Remove from the heat and set aside. In the remaining oil, fry the eggs, topping with a little salt and pepper. Making sure the egg white is a little crisp but the yolk stays runny.

Step 8
Once the scones are baked, allow to sit for a couple of minutes and then split in half. Fill each with a rasher of bacon, fried egg and then top with a slice of cheese and the lid. Serve.