Cheddar Chive Four Leaf Clover Scones Recipes

CHEDDAR-CHIVE SCONES

Steps:

• Preheat oven to 400°F.
• Whisk together flour, baking powder, sugar, and salt. Add chives and Cheddar, tossing to combine. Stir in cream with a fork until a sticky dough forms.
• Turn dough out onto a lightly floured surface and knead 8 times with floured hands. Halve dough and form each half into a 7-inch round. Brush tops of rounds with additional cream and cut each into 8 wedges.
• Arrange wedges about 1/2 inch apart on an ungreased large baking sheet and bake in middle of oven until golden brown, about 20 minutes. Cool on a rack.

CHEDDAR CHIVE FOUR-LEAF CLOVER SCONES

Steps:

• 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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

CHEDDAR CHIVE FOUR-LEAF CLOVER SCONES

Steps:

• 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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.