Photo by Jonathan Boncek

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6 large scones

  • 10 ounces all-purpose flour
  • 3.4 ounces sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 cup raisins
  • 1 teaspoon fennel seeds
  • 1 ¼ cup cream
  • 1 teaspoon vanilla
  • Melted butter
  • Additional cream and sugar
  1. Preheat oven 350 degrees.
  2. Add vanilla to cream.
  3. In the bowl of a stand mixer, blend together flour, sugar, baking powder, salt, and fennel seeds.
  4. With mixer running on slow speed add about half of the cream mixture. Turn off mixer and add raisins.
  5. Turn the mixer on low speed and continue adding remaining cream.
  6.  Mix until all dries are picked up, adding a splash of additional cream if necessary.
  7. Turn dough out onto floured cutting board and shape into disk. Brush with melted butter and cut into 6 triangles.
  8. Place scones on a baking sheet with parchment. Brush scones with cream and sprinkle with sugar. Bake for 20-25 minutes until golden brown.

Note: Scone dough can be made ahead of time and refrigerated overnight. 

  • from Dozen Bakery, Nashville, TN

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