Sweet Fennel-and-Tomato Scones
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground fennel seeds plus 1 tablespoon whole fennel seeds
1/2 teaspoon baking soda
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces, plus more for
serving
1 plum tomato, seeded and finely chopped
1/2 cup milk
1/4 cup honey, warmed
1 large egg yolk mixed with 1 tablespoon water
2 teaspoons sugar
Preheat the oven to 400 degrees. In a large bowl, whisk the flour with the
baking powder, salt, the ground fennel seeds and the baking soda. Using a
pastry blender or 2 knives, cut in the butter until the mixture resembles
coarse meal. Add the chopped tomato and toss until evenly distributed.
In a small bowl, mix the milk with the warmed honey. Pour the milk mixture into
the flour. Using a wooden spoon, stir until a soft dough forms. Scrape the
dough onto a lightly floured work surface and knead 2 or 3 times, until smooth.
Pat the dough out to a 1/2-inch thickness. Using a 2-inch-round biscuit cutter,
stamp as many rounds as possible out of the dough. Gather the scraps and stamp
out more rounds. Transfer the rounds to a baking sheet and brush the tops with
the egg-yolk mixture. Sprinkle the scones with the whole fennel seeds and the
sugar and bake for about 10 minutes, or until they are golden and puffy.
Transfer the scones to a wire rack to cool slightly. Serve the scones with
butter.
Makes 16 scones.
---------------------------------
Now you can have a huge leap forward in email: get the new Yahoo! Mail.
[Non-text portions of this message have been removed]
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/BREAD-RECIPE/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/BREAD-RECIPE/join
(Yahoo! ID required)
<*> To change settings via email:
mailto:[EMAIL PROTECTED]
mailto:[EMAIL PROTECTED]
<*> To unsubscribe from this group, send an email to:
[EMAIL PROTECTED]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
