Four Leaf Clover Scones with Cheddar and Chives
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 792, total fat 59 G., saturated fats 36 G., proteins 15 G., carbohydrates 52 G., fiber 2 G., cholesterol 205 mg, sodium 474 mg, sugar 3 G.
Calories 792, total fat 59 G., saturated fats 36 G., proteins 15 G., carbohydrates 52 G., fiber 2 G., cholesterol 205 mg, sodium 474 mg, sugar 3 G.
Bake these four-leaf clover scones for St. Patrick's Day, as a snack, or just for good luck. These scones with cheddar and chives are incredibly flavorful, delicious, and mouthwatering. To shape them into a clover, use a heart-shaped cookie cutter. To serve, prepare some fragrant herb butter. Spread it on warm scones and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 1/4 cups heavy cream, plus extra for greasing the dough
- 1 large egg
- 2 tbsp. l. low-fat dry milk
- 30 chives
- 3/4 cup loosely packed fresh dill
- 3/4 cup loosely packed fresh parsley
- 3 cups of premium flour + extra for working with the dough
- 1 tbsp. baking powder
- 2 teaspoons coarse salt
- 110 g extra sharp white cheddar, grated (about 1 cup)
- 220 g unsalted butter (half chilled, half at room temperature)
- Sea salt flakes for sprinkling
- Special equipment: 5cm wide heart shaped cookie cutter.
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Recipes with similar ingredients: premium flour, eggs, cream, dry milk, dill, parsley, cheddar cheese
Cooking the dish according to the recipe:
- Place a rack on the middle shelf of the oven and preheat the oven to 200°C. Line a baking sheet with parchment paper.
- In a liquid measuring cup, combine the cream, egg, and dry milk powder. In a food processor, pulse 20 chives, 1/2 cup dill, and 1/2 cup parsley. Add the flour, baking powder, and coarse salt and pulse until evenly distributed. Add the cheese and pulse a few times.
- Cut the chilled butter into pieces. Add a few pieces at a time to the food processor, pulse until only a few pea-sized pieces remain. Transfer to a large bowl and make a well in the center. Pour the liquid mixture into the well and mix with a fork, gradually adding the dry ingredients until a rough dough forms (it's okay if the dough looks a little dry; don't overwork it). Gently knead the dough in the bowl until it comes together.
- Turn the dough out onto a lightly floured work surface and shape it into a 2cm-thick rectangle (approximately 22cm x 18cm). Using a floured, 5cm-wide heart-shaped cookie cutter, cut out 20 hearts from the dough as close together as possible (to minimize scraps). Arrange four hearts on the prepared baking sheet in a four-leaf clover shape (so that the corners of all the hearts meet in the center).
- Repeat with the remaining hearts to make five four-leaf clover hearts, distributing them evenly on the baking sheet. Freeze for 15 minutes.
- Lightly brush the surface of the dough with cream and sprinkle with sea salt. Bake the buns until golden brown, 23-25 minutes.
- Meanwhile, in a food processor, puree the remaining chives, 1/4 cup dill, and 1/4 cup parsley. Add room-temperature butter and pulse until light green. Serve the rolls warm with the herbed butter.
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