Best Fennel Seed Scones Recipes
WALNUT, GOLDEN RAISIN, AND FENNEL SEED SCONES
Categories Bread Fruit Nut Breakfast Brunch Bake Raisin Walnut Fennel Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Butter large baking sheet. Whisk flour, sugar, baking powder, and salt in large bowl to blend. Add butter. Using fingertips, blend mixture until coarse meal forms. Whisk egg yolks and buttermilk in small bowl to blend. Slowly stir egg mixture into flour mixture. Gently stir in raisins, walnuts, and fennel seeds. Turn dough out onto lightly floured work surface and knead gently just until smooth, about 4 turns. Divide dough in half; pat each half into 6-inch round. Cut each round into 6 wedges. Transfer scones to prepared baking sheet. Brush with egg glaze. Bake until scones are light brown, about 17 minutes. Serve warm or at room temperature.
FENNEL SEED SCONES
Here is a Donna hat recipe that I have not yet tried - sounds great to serve hot buttered with soup.
Provided by katew
Categories Scones
Time 35m
Yield 6-8 scones
Number Of Ingredients 7
Steps:
- Preheat oven to 180 C.
- Place flours, baking powder and salt in large bowl.
- Make a well in the centre.
- Gradually add fluids and mix till soft dough forms.
- Turn dough onto floured surface, knead till smooth and elastic.
- Press dough out till 2 inches thick, cut into 6 rounds.
- Place on greased baking tray, srinkle fennel on top.
- Bake 15 minutes or till golden.
Nutrition Facts : Calories 262.9, Fat 10.9, SaturatedFat 6.5, Cholesterol 37.4, Sodium 208.3, Carbohydrate 35.2, Fiber 1.5, Sugar 0.1, Protein 6.1
WALNUT, GOLDEN RAISIN, AND FENNEL SEED SCONES RECIPE | EPICURIOUS.COM
The fennel seeds add a nice dimension to these tender scones.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Butter large baking sheet. Whisk flour, sugar, baking powder, and salt in large bowl to blend. Add butter. Using fingertips, blend mixture until coarse meal forms. Whisk egg yolks and buttermilk in small bowl to blend. Slowly stir egg mixture into flour mixture. Gently stir in raisins, walnuts, and fennel seeds. Turn dough out onto lightly floured work surface and knead gently just until smooth, about 4 turns. Divide dough in half; pat each half into 6-inch round. Cut each round into 6 wedges. Transfer scones to prepared baking sheet. Brush with egg glaze. Bake until scones are light brown, about 17 minutes. Serve warm or at room temperature.
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