Cheddar Chive Four Leaf Clover Scones Food

CHEDDAR AND CHIVE SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Sift flour, baking powder, chives, salt, and cayenne pepper together in a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until flour mixture resembles pea-sized lumps. Stir in 1 cup cheese. Whisk 1/2 cup milk and sour cream together in a measuring cup. Pour all at once into flour mixture, and stir gently until well blended. Avoid overworking the dough.
• Pat dough into 2- to 3-inch balls, depending on what size you want, using floured hands. Place on the prepared baking sheet and flatten slightly, letting scones barely touch each other. Brush tops with remaining milk. Sprinkle with remaining cheese. Let dough rest for about 10 minutes.
• Bake in the preheated oven until tops are golden brown, 10 to 15 minutes. Let cool slightly; break scones apart before serving.

CHEDDAR-CHIVE TURNOVERS

Steps:

• Mix 3 tablespoons melted butter with a pinch of salt and cayenne. Lay out rounds of refrigerated biscuit dough on a parchment paper-lined baking sheet. Brush with the butter; top with shredded cheddar and chopped chives. Fold into half-moons and crimp to seal, then bake as the label directs. Brush with more butter.

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.