Our Fennel and cheese scones will add extra flavour and satisfaction to your soup.
- Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.
- Sift flour into a large bowl. Using your fingertips, rub butter into flour until mixture resembles fine breadcrumbs. Stir in cheese, chives and 1 teaspoon fennel seeds. Combine buttermilk and mustard in a jug. Make a well in centre of flour mixture. Add buttermilk mixture. Using a flat-bladed knife, stir until a soft dough forms.
- Turn dough out onto a lightly floured surface. Knead gently until smooth. Gently pat dough out to a 2cm-thick round. Dip a 5cm round cutter into flour (to prevent dough sticking). Cut out scones. Re-roll leftover dough and repeat to make 16 scones in total.
- Place scones, 1cm apart, on prepared tray. Brush tops with milk. Sprinkle with remaining fennel seeds. Bake for 12 to 15 minutes or until lightly browned and hollow-sounding when tapped. Place on a wire rack to cool. Serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set