Sweet Fennel-and-Tomato Scones


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  • Servings: MAKES 16 SCONES

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  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground fennel seeds plus 1 tablespoon whole fennel seeds
  • 1/2 teaspoon baking soda
  • 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces, plus more for serving
  • 1 plum tomato, seeded and finely chopped
  • 1/2 cup milk
  • 1/4 cup honey, warmed
  • 1 large egg yolk mixed with 1 tablespoon water
  • 2 teaspoons sugar

How to make this recipe

  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.

Contributed By Photo © Victoria Pearson Published February 2003

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