Four Leaf Clover Scones with Cheddar and Chives

Ingredients:

• 1 1/4 cups heavy cream, plus extra for greasing the dough
• 1 large egg
• 2 tbsp. l. low-fat dry milk
• 30 chives
• 3/4 cup loosely packed fresh dill
• 3/4 cup loosely packed fresh parsley
• 3 cups of premium flour + extra for working with the dough
• 1 tbsp baking powder
• 2 teaspoons coarse salt
• 110 g extra sharp white cheddar, grated (about 1 cup)
• 220 g unsalted butter (half chilled, half at room temperature)
• Sea salt flakes for sprinkling
• Special equipment: 5cm wide heart shaped cookie cutter.

Preparation:

1. Place a rack on the middle shelf of the oven and preheat the oven to 200°C. Line a baking sheet with parchment paper.
2. In a liquid measuring cup, combine the cream, egg, and dry milk powder. In a food processor, pulse 20 chives, 1/2 cup dill, and 1/2 cup parsley. Add the flour, baking powder, and coarse salt and pulse until evenly distributed. Add the cheese and pulse a few times.
3. Cut the chilled butter into pieces. Add a few pieces at a time to the food processor, pulse until only a few pea-sized pieces remain. Transfer to a large bowl and make a well in the center. Pour the liquid mixture into the well and mix with a fork, gradually adding the dry ingredients until a rough dough forms (it's okay if the dough looks a little dry; don't overwork it). Gently knead the dough in the bowl until it comes together.
4. Turn the dough out onto a lightly floured work surface and shape it into a 2cm-thick rectangle (approximately 22cm x 18cm). Using a floured, 5cm-wide heart-shaped cookie cutter, cut out 20 hearts from the dough as close together as possible (to minimize scraps). Arrange four hearts on the prepared baking sheet in a four-leaf clover shape (so that the corners of all the hearts meet in the center).
5. Repeat with the remaining hearts to make five four-leaf clover hearts, distributing them evenly on the baking sheet. Freeze for 15 minutes.
6. Lightly brush the surface of the dough with cream and sprinkle with sea salt. Bake the buns until golden brown, 23-25 ​​minutes.
7. Meanwhile, in a food processor, puree the remaining chives, 1/4 cup dill, and 1/4 cup parsley. Add room-temperature butter and pulse until light green. Serve the rolls warm with the herbed butter.