| Level: | Intermediate |
| Total: | 2 hr |
| Active: | 1 hr 10 min |
| Yield: | 8 servings |
Ingredients
- 6 plum tomatoes, cored, sliced 1/4-inch thick
- 2 cloves garlic
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- 1 tablespoon finely chopped herbs, such as parsley, rosemary and thyme
- 1 tablespoon finely chopped herbs, such as parsley, rosemary and thyme
- 2 cups all-purpose flour, plus more for rolling
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon coarsely ground black pepper
- 3 large eggs, plus 1 egg for egg wash
- 3/4 cup COLD heavy cream, plus for egg wash
- Dash hot sauce
- 1 1/2 sticks (12 tablespoons) COLD unsalted butter, diced
- 8 ounces Muenster cheese, cut into small dice
- One 1-inch thick piece of smoked ham, cut into small dice (6 ounces)
- 1 egg, beaten with a touch of heavy cream
- 1 tablespoon butter
- 1 tablespoon canola oil
- 8 large eggs
- 4 ounces watercress
Instructions
- For the roasted tomatoes: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Spread the tomatoes out on the prepared baking sheet. Smash the garlic cloves with your knife blade; mince, sprinkle with some salt, and then smear to a paste using flat side of the knife. Whisk together the oil, herbs and garlic; drizzle over the tomatoes. Sprinkle with salt and pepper. Roast the tomatoes until soft and caramelized, about 20 minutes. Set aside.
- For the scones: Adjust the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, salt and pepper in a large bowl. In a second bowl, whisk together the 3 eggs, cream and hot sauce until combined.
- Cut the butter into the flour mixture until it resembles coarse meal. Add the wet ingredients and the cheese and ham to the dry ingredients; mix until a dough just comes together–the dough should be wet.
- Transfer the dough to a generously floured work surface and pat out to a 1-inch thickness. Cut into rounds using a 3-inch biscuit cutter; transfer the rounds to the prepared baking sheet, spaced a few inches apart. Re-roll the scraps and cut more scones. Beat the remaining 1 egg with a touch of heavy cream; brush the scones with the egg wash.
- Bake the scones until golden brown on top and bottom, about 15 minutes. Cool on the baking sheet for 5 minutes, then transfer to a baking rack to cool completely.
- To assemble the McScones: Slice the scones in half horizontally. Put 2 or 3 roasted tomato slices on the bottom halves.
- Heat the butter and oil in a large nonstick skillet over high heat. Fry the eggs, in batches if needed, until the whites are set and the yolks still runny, about 2 to 3 minutes; season with a little salt and pepper just before done. Using the biscuit cutter, cut the eggs around the yolks to make rounds that fit the scones.
- Set the eggs on the scones, atop the tomato slices; add a bit of watercress, and finish up with the top half of each scone. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 698 |
| Total Fat | 53 g |
| Saturated Fat | 26 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 26 g |
| Cholesterol | 408 mg |
| Sodium | 663 mg |
Reviews
I really enjoyed these but yes like everyone else, the batter was too wet so I had to make them like drop biscuits which worked fine! I just couldn’t turn them into sandwiches. Cut back one egg maybe? Popping the dough in the fridge just before putting the scones in the over may help as well. Overall, delicious with eggs, some greens, and roasted tomatoes.
I wish I could upload a picture of how my pancakes, um, scones turned out. HA! This is a delicious recipe, but as others have shared, my scones spread out all over the pan. I will try these again though….very tasty!!
This is an exceptional recipe. I substituted smoked turkey vs ham as I love pigs but not to eat.
Tasted so great even if you don’t do the watercress or even the egg.
I will definitely make again.
This was my first time making scones. These are light and not dense like most scones I’ve had. I substituted turkey bacon for the ham and used shredded pepper jack cheese for the muenster. Will be making these again.
Great flavor. My scones need some work. I think dough was too sticky. Next time I won’t add all the liquid right away. I didn’t have a biscuit cutter. So used a 3″ heart shaped cookie cutter – looked nice on the plate. My scones were pretty fragile, so served open face. Will definitely be trying this recipe again.
Great recipe. Great flavors. Great fun. Will be making these again!
The flavor was amazing, but the dough was too wet and the scones spread out almost flat. I would try one less egg and see how that works.
So good!!! But our scones were very flaky as well so ended up building open-faced.
We loved the flavors. The dough was very sticky and we added more flour and it was still sticky. The combination of flavors was great. However, the scone was very fragile and crumbled easily. Does anyone know how to minimize that?
Delicious. Scones would be great on their own but the roasted tomatoes and eggs made a great meal. Next time I think I’ll prep my ingredients and roast my tomatoes the night before so I can just through this together in the morning.
These were great with his verde Mary cocktails.