Start your St. Patrick’s Day off on the right foot with these savory scones shaped like four leaf clovers.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 4 to 8 servings |
Ingredients
- 1 1/4 cups heavy cream, plus more for brushing
- 1 large egg
- 2 tablespoons low-fat dry milk powder
- 30 chives
- 3/4 cup lightly packed fresh dill fronds
- 3/4 cup lightly packed fresh parsley leaves
- 3 cups all-purpose flour, plus more for dusting (see Cook’s note)
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- 4 ounces extra-sharp white Cheddar, grated (about 1 cup)
- 2 sticks (1 cup) unsalted butter, 1 cold and 1 at room temperature
- Flaky sea salt, for sprinkling
Instructions
- Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment.
- Whisk the cream, egg and milk powder together in a liquid measuring cup. Pulse 20 of the chives, 1/2 cup of the dill and 1/2 cup of the parsley in a food processor until finely chopped. Add the flour, baking powder and kosher salt and pulse until well combined with the herbs. Add the cheese and pulse a few times to combine.
- Cut the cold stick of butter into pieces. Add to the food processor a few pieces at a time, pulsing until only a few pea-size pieces remain. Transfer to a large bowl and make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it’s okay if the dough looks a little dry, just don’t overwork it). Lightly knead the dough in the bowl until it just comes together.
- Turn the dough out onto a lightly floured surface and pat into a 3/4-inch-thick rectangle (about 9 by 7 inches). Use a floured 2-inch-wide heart-shape cookie cutter to stamp out 20 hearts as close together as possible (to minimize scraps). Arrange four of the hearts in a four-leaf clover pattern (with the points of all the hearts meeting in the center) on the prepared baking sheet. Repeat with the remaining hearts for a total of five clovers, spacing them evenly apart. Freeze for 15 minutes.
- Brush the tops lightly with cream and sprinkle with sea salt. Bake the scones until golden brown, 23 to 25 minutes.
- Meanwhile, pulse the remaining 10 chives, 1/4 cup dill and 1/4 cup parsley in a food processor until finely chopped. Add the stick of room-temperature butter and pulse until mixture is light green and well combined. Serve the scones warm with the herb butter.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 789 |
| Total Fat | 58 g |
| Saturated Fat | 35 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 16 g |
| Cholesterol | 193 mg |
| Sodium | 474 mg |
Reviews
These are OK. A little heavy on the herbs. The scone had a good texture and I liked the cheese. When I make them again I will cut back on the chives, dill and parsley.
Delicious and easy. I prepared the entirely in the food processor using the dough setting and blade and used a shamrock cookie cutter. Prepped in advance and kept in the fridge, covered, on the cookie sheet then baked off just before serving as a topping to an Irish fish stew.