Best 3 Parsley And Chive Scones Recipes
Are you in search of a delightful and savory treat that is perfect for any occasion? Look no further than our collection of parsley and chive scones recipes. These delectable scones combine the fresh, vibrant flavors of parsley and chives with a light, fluffy texture that will tantalize your taste buds. Whether you prefer classic scones, cheese-filled scones, or even vegan scones, we have a recipe that will satisfy your cravings. Our recipes are easy to follow and require minimal ingredients, making them perfect for bakers of all skill levels. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you with a batch of irresistible parsley and chive scones.
Check out the recipes below so you can choose the best recipe for yourself!
PARSLEY AND CHIVE SCONES
Make and share this Parsley and Chive Scones recipe from Food.com.
Provided by Tisme
Categories Scones
Time 25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine the flour seasoning parlsey, chives, onion and shallots in a bowl.
- Rub in the butter until the mix resembles fine breadcrumbs, then add sufficient milk to make a soft manageable dough. Knead dough on a lightly floured board, to approx 2 1/2cm (1 inch) thick and cut into rounds.
- Place rounds on a greased baking sheet, glaze with a little milk and bake at 200c for 12-15 minutes or until cooked.
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.
CHIVE BISCUITS
Steps:
- Preheat the oven to 400 degrees F.
- Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. With the mixer on low, add the half-and-half and beat until just mixed. Add the chives and mix until just combined.
- Dump the dough out on a well-floured board and knead lightly into a rectangle 3/4-inch thick. Cut out rounds with a 2 1/2-inch round cutter and place on a sheet pan lined with parchment paper. Brush with the egg wash.
- Bake for 20 to 22 minutes, until the tops are browned and the insides are firm. Serve warm.
Tips:
- Use fresh herbs for the best flavor. If you don't have fresh herbs, you can use dried herbs, but use only half the amount.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Be careful not to overwork the dough. Overworking the dough will make the scones tough.
- If you don't have a pastry cutter, you can use two knives to cut the butter into the flour.
- Don't over-knead the dough. Kneading the dough too much will make the scones tough.
- If you don't have a scone pan, you can bake the scones on a greased baking sheet.
- Bake the scones until they're golden brown and a toothpick inserted into the center comes out clean.
- Let the scones cool for a few minutes before serving.
Conclusion:
These parsley and chive scones are a delicious and easy-to-make treat. They're perfect for breakfast, lunch, or a snack. Serve them with your favorite jam, clotted cream, or butter. You can also add other ingredients to the scones, such as cheese, bacon, or fruit. Get creative and enjoy!
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