These savoury scones can be made by hand or in a food processor. If you are using a food processor, stir in the milk by hand.
Serve these as a bread with dinner or as a base for smoked salmon, cheese or paté. Make mini scones as an hors d’oeuvre (bake for 8 to 10 minutes) and top with fig chutney and Brie or other cheese.
- 2-1/4 cups all-purpose flour
- 1 tbsp. baking powder
- 1 tsp. salt
- 3/4 cup butter, cubed
- 1/2 cup chopped fresh dill
- 1 tsp. cracked fennel seeds
- 6 tbsp. milk
Cooking Procedures :
- Preheat oven to 425°F. Prepare an ungreased baking sheet.
- Sift flour, baking powder and salt into a large bowl. Cut in butter and sprinkle with dill and fennel. Work dough with your fingers until mixture resembles breadcrumbs.
- Add milk and mix with a fork or your fingers until dough just forms a ball. Do not overmix, or biscuits will be tough.
- Place dough on a floured board and knead for 1 minute. Roll or pat out until 3/4 inch thick. Cut into 3 inch rounds and arrange onto prepared sheet. Bake for 10 to 12 minutes, or until golden.
- Makes about 12 scones.
FRESH SCONES If you use a food processor to make scones and biscuits, make sure you don’t overprocess the flour and butter mixture, or your scones will be dry and tough. For the freshest scones, measure the ingredients ahead of time but don’t mix them together until just before baking. Or make the scones ahead and reheat in a 350°F oven for 5 minutes before serving.