It’s that time of year. When green food coloring infiltrates every recipe. But fear not, I bring you a true Irish recipe for savory scones in honor of St. Patrick’s Day, which is just around the corner. I used my favorite Kerrygold cheese, the Dubliner, “made from the milk of grass-fed cows on Ireland’s dairy farms.” How romantical. So much more so than green food coloring. Instead, I added some snipped chives for a little green pizzazz. Gone are the days of green food coloring (green milk, anyone?). Thank. Heavens.
I go through so much almond meal in my baking I have to make my own. Thank you, food processor. Without you I would most assuredly be broke. For those of you who have not yet been blessed with a food processor, I’ve found the best prices for unblanched almond meal at Trader Joe’s, as per usual.
Combine all the flours with snipped chives and a generous shredding of your favorite hard cheese. Fresh chives would be great here, but freeze-dried worked for me in a pinch.
I like when my scones “grow” in size. More scones for my belly! Yay.
A large bear thinks these are tasty with fig spread, which makes sense because figs and cheese are a no-brainer delicious pairing.
Happy March! Spring is almost here in Boston. Sigh.
- Preheat oven to 400 degrees F.
- Mix almond meal, oat bran, all-purpose flour, baking powder, snipped chives, and shredded cheese in a large mixing bowl.
- Grate butter into the flour mixture and quickly mix to coat the shreds of butter.
- Whisk egg and milk in a small bowl and gradually pour into the dry mix. Stir just until it combines. Do not overmix! You should have a sticky but intact ball of dough.
- On a cutting board, pat down the dough so it's about 1 inch thick, then slice into triangles. With a spatula, lift the scones onto the parchment lined baking sheet and bake for 15-18 minutes or until golden, rotating after 10 minutes.
- Let cool for a few minutes before eating. Serve with fig spread.