You don’t have to be Irish to love March 17. Especially when you have these cheddar chive shamrock scones on the menu! Four-leaf clovers are a sign of good luck. You’ll feel very fortunate when you chow down on these cheesy delights.
This recipe comes courtesy of Food Network, which has lots of other scrumptious St. Patrick’s Day recipes too.
- 1 ¼ cups heavy cream
- 1 large egg
- 2 tablespoons low-fat dry milk powder
- 30 chives
- ¾ cup lightly packed fresh dill
- ¾ cup lightly packed fresh parsley leaves
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- 4 ounces extra-sharp white Cheddar, grated
- 2 sticks unsalted butter, 1 cold and 1 at room temperature
- Flaky sea salt
- Special Equipment: 2-inch wide, heart-shaped cookie cutter
- Preheat oven to 400-degrees Fahrenheit. Line a baking sheet with parchment.
- Whisk the cream, egg, and milk powder together in a liquid measuring cup. Put 20 chives, ½ cup of dill, and ½ cup of parsley in a food processor until finely chopped. Add the flour, baking powder, and kosher salt, and pulse in the food processor 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 a few pieces at a time to the food processor. Transfer the mixture 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 dough forms. Lightly knead the dough in the bowl until it comes together.
- Turn the dough out onto a lightly floured surface and pat into a ¾ inch-thick rectangle (about 9 by 7 inches). Use a floured, 2-inch-wide, heart-shaped cookie cutter to stamp out 20 hearts as close together as possible. 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, about 25 minutes.
- Meanwhile, pulse the remaining 10 chives, ¼ cup dill and ¼ 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.
These four-leaf clover scones will win four-star rave reviews from your guests, guaranteed.