Fennel and Zest Scones
4 servings
60 minutes
Scones with fennel and citrus zest are a refined treat of British cuisine, combining a delicate texture, light sweetness, and subtle spicy notes. Fennel gives these buns a delicate anise aroma, while citrus zest refreshes the taste, creating a harmonious balance. Historically, scones are a classic British delicacy, an inseparable companion to afternoon tea associated with comfort and tradition. These buns remain soft and airy thanks to the cottage cheese, while spices and honey deepen and refine the flavor. They pair wonderfully with butter, jam or honey and are perfect for cozy tea times or morning breakfasts.
1
Zest the lemon and orange. Mix all ingredients and add sifted flour. Knead the dough.
- Lemon: 1 piece
- Oranges: 1 piece
- Wheat flour: 450 g
- Milk: 200 ml
- Soft curd cheese: 180 g
- Chicken egg: 1 piece
- Baking powder (raising agent): 3 teaspoons
- Honey: 1 tablespoon
- Sugar: 1 tablespoon
- Salt: 1 teaspoon
- Cinnamon: 0.5 teaspoon
- Fennel seeds: 1.5 teaspoon
2
Line a baking tray with greased parchment paper. Roll the dough into balls (if you connect the tips of your thumb and index finger to make a ring, it will be about the size of the ball). Let it rest for 20 minutes.
3
Preheat the oven to 170 °C. Brush the tops of the rolls with water and sprinkle with any seeds or fennel seeds.
- Fennel seeds: 1.5 teaspoon
4
Bake for 20-25 minutes until golden brown. Well-baked rolls are soft inside and do not stale for a long time.
