Fennel and cheese scones

Our Fennel and cheese scones will add extra flavour and satisfaction to your soup.

Recipe «Fennel and cheese scones» presented in category Recipes / Soups, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 3 cups self-raising flour, 50g butter, chilled, chopped, 3/4 cup grated cheddar cheese, 1 1/2 tbsp chopped fresh chives, 1 1/2 tsp fennel seeds , 1 1/2 cups buttermilk, 1 tbsp wholegrain mustard, Milk, for brushing .

Ingredients:

• 3 cups self-raising flour 
• 50g butter, chilled, chopped 
• 3/4 cup grated cheddar cheese 
• 1 1/2 tbsp chopped fresh chives 
• 1 1/2 tsp fennel seeds 
• 1 1/2 cups buttermilk 
• 1 tbsp wholegrain mustard 
• Milk, for brushing 

Instructions

1. Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.
2. 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.
3. 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.
4. 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.