Cheddar Chive Four-Leaf Clover Scones

Start your St. Patrick's Day off on the right foot with these savory scones shaped like four leaf clovers.

Prep time:
Cook time:
Serving size: 4
Calories per serving: 947

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

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.


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