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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.