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finished shamrock scones on plate
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Cheddar Chive Shamrock Scones

These cheddar chive shamrock scones are a delicious way to celebrate St. Patrick's Day!
Course: Appetizer, Side Dish
Cuisine: American, Irish
Keyword: baking, irish, scones

Equipment

  • 2-in. heart-shaped cookie cutter
  • Sheet pan
  • Food processor or blender

Ingredients

  • 1¼ cups heavy cream, plus extra for brushing
  • 1 egg
  • 2 tbsp. dry milk powder
  • 30 chives
  • ¾ cup dill fronds
  • ¾ cup Italian parsley leaves
  • 3 cups all-purpose flour, plus more for dusting workspace
  • 1 tbsp. baking powder
  • 2 tsp. salt
  • 4 oz. shredded white cheddar
  • 2 sticks unsalted butter, 1 at room temperature and 1 cold
  • flaky salt, for sprinkling on top

Instructions

  • Preheat oven to 400°F and line a sheet pan with parchment paper.
  • Whisk heavy cream, egg, and dry milk powder together in a liquid measuring cup.
  • In a food processor or blender, add 20 chives, ½ cup dill fronds, and ½ cup parsley leaves. Pulse until finely chopped.
  • Add flour, baking powder, and salt to food processor/blender and pulse until well combined with the herbs.
  • Add cheese and pulse until well combined.
  • Cut cold stick of butter into small cubes and add to food processor/blender a few cubes at a time. Pulse and add more butter until only a few pea-sized pieces of butter remain.
  • Transfer mixture from the food processor/blender to a large bowl and make a well in the center. Pour the wet ingredients into middle of well and slowly incorporate the dry mixture with a fork until a shaggy dough forms.
  • Lightly knead dough unti it comes together. Turn dough out onto a floured workspace and pat into a large rectangle. Use a floured, 2-inch-wide heart-shaped cookie cutter to stamp out about 20-24 hearts.
  • On the prepared sheet pan, arrange 4 of the hearts in a four-leaf clover shape with the points of the hearts meeting in the center. Repeat with the remaining hearts for a total of 5-6 clovers, spacing them evenly apart. Freeze the pan for 15 minutes.
  • Remove pan from freezer and brush the top of the clovers with heavy cream. Sprinkle with flaky salt. Bake the scones for 20-25 minutes, or until golden brown.
  • Meanwhile, pulse the remaining 10 chives, ¼ cup dill fronds, and ¼ cup parsley leaves in a food processor or blender until finely chopped. Add the stick of room-temperature butter and pulse until the mixture is light green and well combined.
  • Serve the scones warm with the herb butter.