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Ingredients
1 ¾ cups flour
3 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons aniseed
1 tablespoon poppy seeds
5 tablespoons unsalted butter, chilled
⅔ cup buttermilk, chilled
Sesame seeds for garnish
Nutritional analysis per serving
37 grams carbs; 27 milligrams cholesterol; 268 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 11 grams fat; 1 gram fiber; 269 milligrams sodium; 5 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 450 degrees. Lightly butter a large baking sheet and set aside.
- Step 2
In a medium bowl, stir together the flour, sugar, baking powder, baking soda, salt, aniseed and poppy seed. Cut the butter into chunks and place in the bowl. Using a pastry blender or two butter knives, cut in the butter until the mixture resembles coarse crumbs.
- Step 3
Pour about a third of the buttermilk into the flour and toss lightly with a fork, pushing the mixture against the side of the bowl. Add more buttermilk and toss together, using just enough to make a soft but not sticky dough.
- Step 4
Turn the dough onto a lightly floured surface and pat gently into a square a half-inch thick and about nine inches to the side. Cut into six triangles.
- Step 5
Place the scones on the baking sheet and brush with buttermilk. Sprinkle with sesame seeds. Bake 10 to 12 minutes, until lightly browned. Serve immediately, preferably with butter.
Private Notes
Comments
Could I add chopped peaches instead of poppyseeds, aniseed?