Warm Cheddar Scone with Tomato, Basil & Egg

Dinner and a movie is a classic combination. That is why Turner Classic Movies has partnered with PeachDish to bring you delicious menus inspired by some of the greatest movies ever made. This June we offer meals inspired by some of the iconic Hollywood musicals spotlighted in TCM’s Mad About Musicals!, airing all day Tuesdays and Thursdays throughout the month. Enjoy the Warm Cheddar Scone with My Fair Lady, airing Tuesday, June 26th at 8:00 pm ET on TCM. The biggest Broadway musical up to 1964 became the costliest and most publicized movie musical; at $17 million, My Fair Lady was at the time one of the two most expensive films ever made in the United States. It was quite a package: a glorious show, a dazzling production, a cartload of Oscars and a little bit of controversy (the more famous Audrey Hepburn replaced stage star Julie Andrews in the lead role). For many people, it stands at the pinnacle of Broadway shows put on film, with loving re-creations of all its grand stage moments. Living in London, we’re sure Eliza Doolittle would have fancied herself a scone, even though she may not have thought herself the fancy type. Who would guess that warm, homemade bread could be this quick and easy? Our flavorful scone is filled with slices of fresh tomato and basil, and topped with a freshly cooked sunny-side egg to create a filling sandwich. Freshly cracked or coarse ground black pepper works best for this recipe; you’ll want that strong spicy flavor to shine through.

Prep Time: 10 Min Cook Time: 40 Min Vegetarian

About the Dish

1 cup Self-Rising Flour
1 packet Turbinado Sugar
4 pats Butter
3 Farm Eggs
1 packet Sour Cream
1 packet Grey Poupon Dijon Mustard
1 ounce Green Onion
2 ounces Cheddar Cheese
1 large Tomato
1 sprig Basil
1 packet Crystal Hot Sauce
Per Serving
Calories 600
Total Fat 33 g
Saturated Fat 19 g
Trans Fat 0 g
Cholesterol 325 mg
Sodium 1180 mg
Total Carbohydrates 52 g
Dietary Fiber 1 g
Sugar 5 g
Protein 21 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

Extra Special Bitter (ESB)

The extra special bitter is a beer that scares people before they even try it. Yes, an ESB can be hoppy; however, it is amazingly well-balanced with a nice malt backbone. So many hoppy beers ignore malt sweetness in favor of the biting hop bitterness. We think maltiness will be an excellent complement to the cheddar scones.

Green Man ESB, Asheville, North Carolina

Moscato - Piedmont, Italy

A fruity, fizzy, and slightly sweet wine will be perfect with this breakfast scone. Moscato d’Asti is super low in alcohol, so you don’t have to feel guilty about getting an early start. The lively acids and effervescence help balance the richness of the scone.

Michele Chiarlo Moscato d’Asti, Italy

METHOD

1
• Heat oven to 375° F. • Place butter in refrigerator to chill. • Grease or line a baking sheet.
2
MISE EN PLACE • Thinly slice green onion. • Slice tomato. • Pick and slice basil leaves.
3
• In a bowl, combine flour, sugar and 3/4 teaspoon black pepper. • Add 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 evenly distributed through the flour.
4
• In a bowl, crack 1 egg. • Whisk in sour cream and mustard. • Pour into flour mixture. Mix just until dry ingredients are moist. • Fold in all but 2 tablespoons cheese and green onion.
5
• On prepared baking sheet, divide dough into 2 portions. • Shape with your hands into rounds the size of hamburger buns. • Sprinkle tops with remaining cheese.
6
• Bake until firm and golden, 15-18 minutes. • Transfer to plates to cool 5 minutes. • Split scones, and top with tomato and basil.
7
• Place a nonstick pan over medium heat. Add 1/2 teaspoon cooking oil. When oil is warm, crack remaining 2 eggs into skillet. • Season as desired with kosher salt and pepper. • Cover, and cook until whites are golden brown on the edges and set around soft yolk, about 2 minutes (or longer to desired doneness).
8
• Place 1 egg on each scone. • Season as desired with hot sauce. Enjoy!

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