McFlay McScones

Total Time:
2 hr
40 min
35 min
45 min

8 servings

  • Roasted Tomatoes:
  • 6 plum tomatoes, cored, sliced 1/4-inch thick
  • 2 cloves garlic
  • Kosher salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 1 tablespoon finely chopped herbs, such as parsley, rosemary and thyme
  • Ham and Cheese Scones:
  • 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
  • Assembly:
  • 1 tablespoon butter
  • 1 tablespoon canola oil
  • 8 large eggs
  • 4 ounces watercress
  • Special equipment: a 3-inch biscuit cutter

  • 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.

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