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Fennel and cheese scones
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Elevate your soup with our flavorful Fennel and Cheese scones.
Ingredients:
  • 450.00 gm self-raising flour
  • 50g butter, chilled, chopped
  • 187.50 ml grated cheddar cheese
  • 30.00 ml chopped fresh chives
  • 1 1/2 tsp fennel seeds
  • 390.00 gm buttermilk
  • 23.40 gm wholegrain mustard
  • Milk, for brushing
Instructions:
  • Preheat your oven to 220°C (200°C fan-forced) and prepare a baking tray by lining it with baking paper.
  • In a large bowl, sift the flour. Use your fingertips to blend the butter into the flour until it resembles breadcrumbs. Mix in the cheese, chives, and 1 teaspoon of fennel seeds. In a separate jug, combine the buttermilk and mustard. Create a well in the center of the flour mixture and pour in the buttermilk mixture. Use a flat-bladed knife to stir until a soft dough forms.
  • On a lightly floured surface, knead the dough gently until smooth. Pat the dough out to a 2cm-thick round. Use a 5cm round cutter dipped in flour to cut out scones. Re-roll any leftover dough and continue cutting until you have a total of 16 scones.
  • Arrange scones on prepared tray, spaced 1cm apart. Brush tops with milk and sprinkle with leftover fennel seeds. Bake for 12 to 15 minutes until golden and sound hollow when tapped. Cool on a wire rack and enjoy!

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