Fennel Seed Scones
Elevate your breakfast or afternoon tea with these buttery and aromatic Fennel Seed Scones, a delightful twist on a classic treat. Infused with the warm, subtly sweet notes of fennel seeds, these golden scones offer a unique flavor profile that pairs perfectly with a steaming cup of tea or coffee. Flaky yet tender, they’re made with simple pantry staples like all-purpose flour, sugar, and cold butter, while a touch of vanilla adds a comforting sweetness. Brushed with heavy cream and sprinkled with turbinado sugar for a hint of crunch, these scones bake to perfection in just 15 minutes. Whether served warm with a dollop of jam, silky honey, or plain butter, these homemade fennel seed scones are sure to impress. Perfect for brunch gatherings, afternoon snacks, or as an indulgent treat anytime!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 1.5 teaspoons fennel seeds
- 0.5 cups unsalted butter, cold
- 0.75 cups heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (for brushing)
- 1 tablespoon turbinado sugar (optional, for sprinkling)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and fennel seeds.
Cut the cold butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix with a spatula or your hands until the dough just comes together. Be careful not to overmix.
Transfer the dough to a lightly floured surface and gently pat it into a circle about 1-inch thick.
Use a sharp knife or bench scraper to cut the circle into 8 equal wedges.
Place the scones on the prepared baking sheet, spacing them apart slightly.
Brush the tops of the scones with the additional heavy cream and sprinkle with turbinado sugar, if desired, for a crunchy finish.
Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature with butter, jam, or honey, and enjoy!
Nutrition Facts
Calories |
346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 343 mg | 15% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 6.6 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 46 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
