When it feels like your luck has run out, that’s when you have to make a bit of your own! My-Lucky-Clover Scones might be just what you need to bring that good fortune back to you. These savory, herby bites are both brilliantly fluffy and delightfully shaped. And what we mean by that is when you put four of these buttery bites together, it creates a four-leaf clover. How serendipitous is that? My-Lucky-Clover Scones are sure to be the glimmer of golden goodness you’ve been searching for!
Ingredients
For the scones:
- 1 1/4 cups heavy cream, plus more, to taste
- 1 large egg
- 2 tablespoons low-fat dry milk powder
- 20 chives
- 1/2 cup fresh dill fronds, lightly packed
- 1/2 cup fresh parsley leaves, lightly packed
- 3 cups all-purpose flour, plus more, to taste, for dusting a work surface and a cookie cutter
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- 1 cup extra-sharp white cheddar, grated
- 1 stick unsalted butter, cold and sliced
- flaky sea salt, to taste, for topping
For the herb butter:
- 10 chives
- 1/4 cup fresh dill fronds, lightly packed
- 1/4 cup fresh parsley leaves, lightly packed
- 1 stick unsalted butter, room temperature
Directions
Step 1 –Line a baking sheet with parchment paper.
Step 2 –In a liquid measuring cup, whisk 1 1/4 cups of the heavy cream, the egg, and the milk powder together. Set it aside.
Step 3 –In a food processor, add 20 of the chives, 1/2 cup of the dill, and 1/2 cup of the parsley and pulse until it is finely chopped.
Step 4 –Add 3 cups of the flour, the baking powder, and the kosher salt to the chive mixture and pulse until it is well-combined.
Step 5 –Add the cheese to the dough mixture and pulse a few more times until it is combined.
Step 6 –Add 1 stick of the sliced butter, a few pieces at a time, to the dough mixture and pulse until only a few pea-sized pieces remain.
Step 7 –Place the dough mixture in a large bowl, then make a well in the center of it.
Step 8 –Pour the heavy cream mixture into the well of the dough mixture and use a fork to mix until it is incorporated and a shaggy dough forms. If the flour isn’t totally incorporated, add the extra heavy cream, as needed, 1 tablespoon at a time, and mix until it is combined.
Step 9 –Use the extra flour to dust a work surface.
Step 10 –Turn the dough out onto the prepared surface and pat it into a 3/4-inch-thick rectangle.
Step 11 –Use the extra flour to dust a 2-inch-wide, heart-shaped cookie cutter.
Step 12 –Use the prepared cookie cutter to stamp the dough into about 20 hearts.
Step 13 –Arrange 4 of the dough hearts with their points touching, creating a flour-leaf clover pattern, on the prepared baking sheet. Repeat with the remaining dough hearts to create 5 clovers, spacing them evenly apart.
Step 14 –Transfer the baking sheet to the freezer and let the scones chill, about 15 minutes.
Step 15 –Position an oven rack to the center and preheat the oven to 400 degrees F.
Step 16 –Transfer the baking sheet from the freezer and lightly brush the tops of the scones with the extra heavy cream and sprinkle with the sea salt.
Step 17 –Bake the scones until they are golden-brown, about 23-25 minutes.
Step 18 –While the scones are baking, in a food processor, add the remaining chives, the remaining dill, and the remaining parsley and pulse until it is finely chopped.
Step 19 –Add the remaining stick of room temperature butter to the herb mixture and pulse until it is light green and well-combined.
Step 20 –Serve the scones with the herb butter.
