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Recipe Detail Page
Cheese Fennel Scones
Holiday 2018
These scones can be made by hand or in the food processor. If using a food processor, add milk by hand. Don’t over-process or scones will be tough. Best served fresh from the oven, prep ahead for last-minute assembly by combining all ingredients but milk in a large mixing bowl and chill until ready to bake. Just before baking, stir in the milk. Alternatively, make ahead and reheat in a 350°F (180°C) oven for 5 minutes.
Makes 8 scones
2 cups (500 mL) all-purpose flour, plus extra
1 tbsp (15 mL) baking powder
¾ tsp (4 mL) salt
2 tsp (10 mL) cracked fennel seeds
¾ cup (175 mL) cold butter
1 cup (250 mL) packed grated cheddar cheese
6 tbsp (90 mL) milk
1. Preheat oven to 425°F (220°C).
2. Sift flour with baking powder and salt in large bowl. Sprinkle fennel seeds overtop. Grate butter over flour and stir in grated cheese, then work with fingers until mixture resembles bread crumbs.
3. Add milk and mix with fork until dough just forms. Do not over-mix or the biscuits will be tough.
4. Remove dough and place on floured board. Knead dough gently. Pat out to ¾-inch (2-cm) thickness.
5. Cut into 2½-inch (6-cm) rounds, re-rolling as necessary. Brush with milk and bake on parchment- lined baking sheet for 12 to 15 minutes or until golden on top and bottom.
Makes 8 scones
