Fennel and pumpkin seed scones
Serve these light, delectable scones warm with creamy ricotta to pair beautifully with the slight aniseed taste of the fennel
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
15
MINUTES
Ingredients
300g plain flour
300g wholemeal flour - I use Macroom stone ground flour
1 tsp bread soda
1 level tsp sea salt
1 tsp fennel seeds
handful of pumpkin seeds
1 tsp cracked black pepper
400ml buttermilk
1 egg, lightly beaten
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