My recipe for Brummie Bacon Cakes is a classic recipe from the 19th century. This breakfast favourite is basically a cheese and bacon scone, which is served warm with lashings of butter. There are many recipes for these breakfast cakes, some include tomato ketchup and/or Worcestershire sauce, but the one that I have made in the past is simply flour, cheese, bacon, milk and butter. Today's recipe was made as part of a Mothering Sunday Tea Tray Supper, and was served buttered with a cheese board. Like all quick bread recipes (scone recipes) these are best eaten when freshly made, but they do heat up well in an oven if you want to enjoy them next day. Most traditional recipes suggest you used diced streaky bacon, and I do use it when I have it. But, bacon lardons work equally well in this recipe. Just a note for my overseas readers, a "Brummie" is somebody who comes from Birmingham in the Midlands of England, hence the name for these breakfast cakes. I hope you enjoy this simple recipe if you make it, and please do let me know how you served them - they are fabulous when served as part of a full English breakfast! Karen