Cheddar Chive Four-Leaf Clover Scones

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

  • Preparation Time30 mins
  • Cooking Time25 mins
  • Serves8
  • DifficultyEasy
295ml heavy cream, plus more for brushing
1 large egg
2 tablespoons low-fat dry milk powder
30 chives
7g fresh dill fronds
7g fresh parsley leaves
385g all-purpose flour, plus more for dusting
1 tablespoon baking powder
2 teaspoons kosher salt
115g extra-sharp white Cheddar, grated
2 sticks (1 cup) unsalted butter, 1 cold and 1 at room temperature
Flaky sea salt, for sprinkling
  1.    Position a rack in the center of the oven and preheat to 200 degrees C. Line a baking sheet with parchment.   
  2. Whisk the cream, egg and milk powder together in a liquid measuring cup. Pulse 20 of the chives, 1/2 of the dill and 1/2 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.     
  3. 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.     
  4. 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.     
  5. Brush the tops lightly with cream and sprinkle with sea salt. Bake the scones until golden brown, 23 to 25 minutes.     
  6. Meanwhile, pulse the remaining 10 chives, dill and 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.