St. Patrick's Day Cheddar Chive Shamrock Scones
Celebrate St. Patrick's Day with these savory Shamrock scones!
- 3 cups all-purpose flour, plus more for dusting
- 1 tbsp. baking powder
- 2 tsp. kosher salt
- 4 oz. extra-sharp white cheddar, grated (about 1 cup)
- 2 sticks unsalted butter, 1 cold and 1 at room temperature
- Flaky sea salt, for sprinkling
- 1 1/4 cups heavy cream, plus more for brushing
- 1 large egg
- 2 tbsp. low-fat dry milk powder
- 30 chives
- 3/4 cup lightly packed fresh dill fronds
- 3/4 cup lightly packed fresh parsley leaves
- Preheat over to 400° and line baking sheet with parchment.
- Whisk cream, egg and milk powder together.
- 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 flour, baking powder and kosher salt and pulse until well combined with herbs. Add cheese and pulse to combine.
- Cut cold stick of butter into pieces and add to food processor a few pieces at a time, pulsing until only a few pea-size
- pieces remain. Transfer to large bowl and make a well in the center.
- Pour wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms. Lightly knead 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. Use a floured heart-shape cookie cutter to stamp out 20 hearts as close together as possible. Arrange four of the hearts in a four-leaf clover pattern on baking sheet and freeze for 15 minutes.
- Brush the tops lightly with cream and sprinkle with sea salt. Bake the scones until golden brown or about 25 minutes.
- 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.
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