CHEDDAR CHIVE FOUR-LEAF CLOVER SCONES
Start your St. Patrick's Day off on the right foot with these savory scones shaped like four leaf clovers.
Provided by Food Network Kitchen
Time 1h10m
Yield 4 to 8 servings
Number Of Ingredients 12
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.
CHEDDAR AND CHIVE SCONES
This lovely, easy recipe makes the perfect light and savory scones. They're great with butter or chutney.
Provided by TheBritishBaker
Categories Scones
Time 40m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 185.5 calories, Carbohydrate 15.3 g, Cholesterol 31.2 mg, Fat 11.2 g, Fiber 0.5 g, Protein 6.1 g, SaturatedFat 7 g, Sodium 284.6 mg, Sugar 0.7 g
SMASHED POTATOES WITH CHIVES
Provided by Aida Mollenkamp
Categories side-dish
Time 41m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Place potatoes in a large pot, cover with salted water by at least 3 inches and bring to a boil. Cover and cook potatoes until fork tender, about 30 minutes.
- Drain potatoes. Return pot to stove over medium-high heat and add butter. When butter foams, add drained potatoes and stir to coat. Smash each potato just to break the skin and cook until golden brown. Stir in chives, season with salt and freshly ground black pepper and serve.
CHIVE AND POTATO SCONES
Make and share this Chive and Potato Scones recipe from Food.com.
Provided by dicentra
Categories Low Cholesterol
Time 25m
Yield 20 scones
Number Of Ingredients 5
Steps:
- Cook the potatoes in a saucepan of boiling salted water for 20 minutes. Drain thoroughly. Return the potatoes to the clean pan and mash them.
- Preheat a frying pan over low heat.
- Tip the hot mashed potatoes into a bowl. Add the flour, olive oil and chives. Season to taste with salt and pepper. Blend to make a soft dough.
- Roll out the dough on a well floured surface to ¼ inch thick.
- Cut into 2-inch circles, re-rolling and cutting the trimmings.
- Cook the scones, in batches, on the frying pan for about 10 minutes until they are golden brown.
Nutrition Facts : Calories 52.2, Fat 1.4, SaturatedFat 0.2, Sodium 1.5, Carbohydrate 8.8, Fiber 0.7, Sugar 0.2, Protein 1.1
CHEDDAR AND CHIVE SCONES
Make and share this Cheddar and Chive Scones recipe from Food.com.
Provided by dicentra
Categories Scones
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees.
- In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in 2/3 c cream.
- Add cheddar and chives and use hands to combine; dough should be crumbly. Knead dough a couple of times until it comes together. Gently pat into a ball, then flatten slightly into a 1" thick disk.
- Transfer to a baking sheet. Slice into quarters, then cut each quarter in half. Brush top with remaining cream. Bake for about 30 minutes or until golden.
Nutrition Facts : Calories 291.1, Fat 23.7, SaturatedFat 14.9, Cholesterol 72.5, Sodium 676.8, Carbohydrate 14.7, Fiber 0.4, Sugar 1.7, Protein 5.7
POTATO SCONES WITH SMOKED SALMON & SOURED CREAM
Make a batch of potato scones to serve with smoked salmon and a dollop of soured cream for brunch or a weekend treat
Provided by Esther Clark
Categories Breakfast, Brunch
Time 55m
Number Of Ingredients 8
Steps:
- Bring a small pan of water to the boil and simmer the potatoes for 12-15 mins until tender. Drain and leave to steam-dry. Return the potatoes to the pan and mash with the butter. Stir in the flour, baking powder, ½ tsp salt and a good grinding of black pepper.
- Tip the potato mixture onto a lightly floured work surface and press into a circle roughly 15cm wide and about 1cm thick, then cut into four wedges.
- Heat a splash of oil and a knob of butter in a non-stick skillet or frying pan over a medium heat, and fry one of the scones for 3-4 mins on each side until golden brown. Repeat with the remaining scones.
- Divide the scones and smoked salmon or trout between two plates, then top with the soured cream and chopped chives. Season and serve.
Nutrition Facts : Calories 489 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 2.6 milligram of sodium
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- Bring a pot of salted water to a boil. Add the potato chunks and cook for about 7 minutes, until the potatoes are fork-tender.
- Add the flour to the potatoes, and mash until the mixture resembles very coarse crumbs. Add the butter, minced chives, salt and pepper, and continue mashing until the dough starts to come together.
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- Lightly grease a baking sheet, or line it with parchment., Whisk together the flour, salt, baking powder, and sugar.
- Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces., Mix in the cheese, chives, and bacon until evenly distributed., Add 3/4 cup of the cream, stirring to combine.
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