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About the Dish

  • Self-Rising Flour

    Self-Rising Flour

  • Turbinado Sugar

    Turbinado Sugar

  • Butter


  • Eggs


  • Sour Cream

    Sour Cream

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Green Onion

    Green Onion

  • Cheddar Cheese

    Cheddar Cheese

  • Tomato


  • Basil


  • Crystal Hot Sauce

    Crystal Hot Sauce


Heat oven to 375° F. Return butter to refrigerator to chill. Lightly oil the center of the baking sheet or line with parchment.
Prepare your mise en place: Thinly slice green onions. Cut cheese block in half, and grate one half on large holes of grater (save the other half for another use). Core and slice tomato. Pick basil leaves, and cut or tear into small pieces.
In a mixing bowl, place flour, sugar, pepper, and butter. Using your thumb and index finger in a “snapping” motion, quickly work butter into flour. Try to get the butter into flat little ribbons and evenly distributed in the flour.
Whisk together 1 egg, sour cream, and mustard in a second bowl. Pour into flour mixture and mix only until dry ingredients are moist. Fold in 1/2 cup cheese and scallions.
Drop 2 equal portions on prepared baking pan and shape with hands to be the size of hamburger buns. Sprinkle tops with remaining 2 tablespoons cheese.
Bake until firm and golden, about 15-18 minutes. Transfer to serving plates to cool 5 minutes. Split open and top with tomato and basil.
Warm 1/2 teaspoon oil in large nonstick skillet over high heat until shimmering. Crack remaining 2 eggs into skillet and season with salt and pepper. Cook until whites are golden brown on the edges and set around soft yolk, about 2 minutes (or longer to desired doneness.). Place one on each scone. Season to taste with hot sauce, if desired. Serve at once.