|2 servings||calories per servings 670||protein serving 22 g||carbs per serving 52 g||total fat per serving 41 g|
Homemade scones are far less finicky than biscuits, but hit that same sweet spot of warm fluffy goodness that we wake up craving on Sunday morning (well, every day, to be honest). Imagine a warm, tender scone emerging from your oven and steaming with it’s rich, savory aroma. Now imagine it split and filled with slightly wilted greens and the perfect sunny-side-up egg. Oh yes, now we’re talking!
|Nutrition Facts||/ Per Serving|
|Total Fat||41 g|
|Saturated Fat||21 g|
|Trans Fat||0 g|
|Total Carbohydrates||52 g|
|Dietary Fiber||1 g|
• Heat oven to 375° F.
• Grease or line a baking sheet.
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.
• 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.
• 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.)
• 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.
• Halve dough.
• Transfer to prepared baking sheet. Form into rounds the size and shape of hamburger buns.
• Sprinkle tops with remaining 2 tablespoons cheddar.
• Bake until firm and golden, 16-20 minutes.
• Transfer to a plate.
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.
• 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).
• Split scones.
• Top each scone with greens and an egg. Enjoy!
"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."Learn More...