My F&W
quick save (...)
Sweet Fennel-and-Tomato Scones
© Victoria Pearson

Sweet Fennel-and-Tomato Scones

  • ACTIVE: 20 MIN
  • TOTAL TIME: 30 MIN
  • SERVINGS: MAKES 16 SCONES
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN
  1. 2 1/2 cups all-purpose flour
  2. 1 tablespoon baking powder
  3. 1 teaspoon salt
  4. 1 teaspoon ground fennel seeds plus 1 tablespoon whole fennel seeds
  5. 1/2 teaspoon baking soda
  6. 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces, plus more for serving
  7. 1 plum tomato, seeded and finely chopped
  8. 1/2 cup milk
  9. 1/4 cup honey, warmed
  10. 1 large egg yolk mixed with 1 tablespoon water
  11. 2 teaspoons sugar
  1. Preheat the oven to 400°. In a large bowl, whisk the flour with the baking powder, salt, the ground fennel seeds and the baking soda. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal. Add the chopped tomato and toss until evenly distributed.
  2. In a small bowl, mix the milk with the warmed honey. Pour the milk mixture into the flour. Using a wooden spoon, stir until a soft dough forms. Scrape the dough onto a lightly floured work surface and knead 2 or 3 times, until smooth. Pat the dough out to a 1/2-inch thickness. Using a 2-inch-round biscuit cutter, stamp as many rounds as possible out of the dough. Gather the scraps and stamp out more rounds. Transfer the rounds to a baking sheet and brush the tops with the egg-yolk mixture. Sprinkle the scones with the whole fennel seeds and the sugar and bake for about 10 minutes, or until they are golden and puffy. Transfer the scones to a wire rack to cool slightly. Serve the scones with butter.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.