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. Grate cheese using large holes of grater . Core and
slice tomato,
set aside on paper towels. 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.
Note- recipe can be divided into three scones if baked slightly less,
use one additional egg and more tomato and basil to complete scone.
Originally Submitted
8/2/2017
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