Fennel and pumpkin seed scones

Recipe by:

Serve these light, delectable scones warm with creamy ricotta to pair beautifully with the slight aniseed taste of the fennel

Fennel and pumpkin seed scones

SERVES

12

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

15

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat your oven to 200°C and line a baking tray with parchment.

  2. Put both flours, the bread soda, salt, fennel seeds, pumpkin seeds and pepper into a mixing bowl and stir together until they are completely combined.

  3. Add the buttermilk and two thirds of the egg and bring everything together. The dough should be soft but not too wet.

  4. Roll the dough to an inch in thickness and cut with your chosen cutter. I usually use a 2.5in circular cutter. The dough should be handled as little as possible for the best tasting scones.

  5. Brush the top of each scone with the remaining egg.

  6. Bake for 15 minutes until golden on top and hollow sounding to tap.

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

Method

  1. Preheat your oven to 200°C and line a baking tray with parchment.

  2. Put both flours, the bread soda, salt, fennel seeds, pumpkin seeds and pepper into a mixing bowl and stir together until they are completely combined.

  3. Add the buttermilk and two thirds of the egg and bring everything together. The dough should be soft but not too wet.

  4. Roll the dough to an inch in thickness and cut with your chosen cutter. I usually use a 2.5in circular cutter. The dough should be handled as little as possible for the best tasting scones.

  5. Brush the top of each scone with the remaining egg.

  6. Bake for 15 minutes until golden on top and hollow sounding to tap.