:-: Scones with Herb Butter Shamrocks :-:

I decided to try my luck at baking scones instead of just buying some from the store.

Figuring out how to make scones from scratch is enough adventure for me for one day, so I made them with a simple herb butter. I used fresh dill, but you can use any herb (or combination of herbs) that suits your fancy.



I have yet to meet a person who doesn't love butter, and the herbs add the requisite green color, so with the help of a few shamrock-shaped cookie cutters and some Irish breakfast tea, you've got a perfect - albeit subtle - addition to any St. Patrick's Day teatime. 


Making the herb butter:


I used the unsalted stick butter, but you can use salted butter in the tub form if you already have that on hand.
Just skip the "add salt" step below.


Step 1: Measure 1/4 cup of unsalted butter and put it in a bowl
Step 2: Microwave for 20 seconds to soften the butter (it's okay if it starts melting; it will just be easier to mix)
Step 3: Add 2 tablespoons of fresh herbs
Step 4: Add sea salt and pepper to taste
Step 5: Once the butter is at room temperature and is a bit more firm, place the smallest cookie cutter on a piece of seran wrap and fill it with the herb butter mixture
Step 6: Cover the butter filled cookie cutter completely with seran wrap and let it sit in the fridge so that it can form its shape
Step 7: Once the butter has hardened, take it out of the fridge and pop it out of the cookie cutter (you may need to use a knife to gently pry it out)

I googled a scone recipe and it turned out nicely, but it wasn't mind blowing.
Y loves her carbs (just like her mama), and these scones were no exception, so it was worth the effort. 
But in all honesty, I dirtied so many dishes and the sticky dough was a hot mess to clean up, so next time I'll probably just opt for buying ready-made scones.

I've made this herb butter plenty of times in the past, and I never get tired of it. It works for any occasion - including the regular "I need a butter fix" moments - so the herb butter recipe is definitely a keeper.

:-: Teatime Tidbit :-:
English scones are traditionally served with clotted cream and jam.

Do you have any interesting combinations for herb butter?
Let me know in the comments below.

Thanks for stopping by.

See you next teatime,

C
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