Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Cheddar Chive Four-Leaf Clover Scones
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- Level: Easy
- Total: 1 hr 10 min
- Active: 30 min
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- 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
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
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
Special equipment:
2-inch-wide heart-shape cookie cutter- 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.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
