About the Dish

Per Serving
Calories 670
Total Fat 41 g
Saturated Fat 21 g
Trans Fat 0 g
Cholesterol 330 mg
Sodium 1310 mg
Total Carbohydrates 52 g
Dietary Fiber 1 g
Sugar 4 g
Protein 22 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

English Pub Ale

Doesn't a bacon-cheddar scone sound like the perfect brunch? It does to us, so we thought a lower alcohol beer might be appropriate. We suggest Wild Heaven Brewings Bestie. Bestie is an English pub ale, which means it has all the malt and bitterness of a traditional ale, but is lower in alcohol which allows you to have more that one. Besides—doesn't a scone cry out for a traditional English ale?

Chardonnay-Pinot Noir, Cremant de Bourgogne, France

A sparkling wine from Burgundy is an inexpensive way to help cut through the eggy fat of this dish. The toasty, briochy notes of the wine will match perfectly with pastry aspect of the scone.

METHOD

1
• Heat oven to 375° F. • Grease or line a baking sheet.
2
MISE EN PLACE • Dice butter. Transfer to refrigerator to keep cold. • Finely chop green onion. • Discard any tough greens stems. Cut or tear leaves into bite-size pieces. • Chop bacon.
3
• Place a skillet over medium heat. When skillet is hot, add bacon. Cook, stirring occasionally, until bacon is browned and crispy, 4-5 minutes. • Using a slotted spoon, transfer bacon to a bowl. Leave fat in skillet.
4
• In a bowl, combine flour, sugar and 3/4 teaspoon pepper. • Add chilled butter. Using your thumb and finger in a snapping motion, quickly work butter into flour. (The butter should be in flakes, and evenly distributed in flour.)
5
• In another bowl, whisk together 1 egg, sour cream and mustard. • Pour over flour mixture. Stir until lightly moistened. • Add bacon, green onion and all but 2 tablespoons cheddar. • Gently knead mixture until firm dough forms.
6
• Halve dough. • Transfer to prepared baking sheet. Form into rounds the size and shape of hamburger buns. • Sprinkle tops with remaining 2 tablespoons cheddar.
7
• Bake until firm and golden, 16-20 minutes. • Transfer to a plate.
8
While scones bake: • Keeping skillet off heat, add greens to bacon fat. Toss until lightly wilted, about 1 minute. • Transfer greens to a plate. Leave remaining bacon fat in skillet.
9
• Place skillet over medium heat. 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).
10
• Split scones. • Top each scone with greens and an egg. Enjoy!

NEVER MISS OUT AGAIN, OPT IN TO RECEIVE OUR NEWSLETTER