Fennel Seed Scones Food

SWISS FENNEL BREAD ( BREADMAKER 1 1/2 LB. LOAF)

Steps:

• In small bowl, toss together Swiss cheese and the 3 tablespoons bread flour.
• Add cheese mixture and the remaining ingredients to the bread machine pan in the order suggested by the manufacturer.
• Store bread in the refrigerator; bring to room temperature before serving.
• Recommended cycle: Basic/white bread cycle; medium/normal color setting.

FENNEL AND ORANGE SCONES

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• In a large bowl, combine the all-purpose flour, cake flour, sugar, baking powder, fennel and salt; whisk to combine. Add the cold butter to the flour mixture. Press and work the butter into the flour with your hands until the mixture has a shaggy texture and the butter pieces are no larger than peas.
• In a small bowl, whisk together the heavy cream, orange zest and egg yolk. Pour the liquid into the dry ingredients and fold together with a rubber spatula. Continue to gently fold the dough until it just comes together. Turn the dough out onto a lightly floured work surface, making sure to scrape out all the contents of the bowl. Lightly knead the dough together until the ingredients are evenly incorporated and the dough is smooth. Using your hands, press the dough into an 18-by-3 3/4-inch rectangle. Cut the dough in half lengthwise using a bench scraper, so you have 2 long rectangles. Next, cut the dough every 3 inches crosswise, creating 12 small rectangles. Cut each small rectangle in half diagonally. This will give you 24 scones in the shape of a triangle.
• Place the scones on the prepared baking sheets, leaving at least 1 1/2 inches between each. Brush the tops with the egg white. Bake, rotating the baking sheets halfway through cooking, until the tops and bottoms are golden brown, 16 to 18 minutes. Let cool about 5 minutes. Serve warm with creme fraiche and jam.

FENNEL SEED SCONES

Steps:

• Preheat oven to 180 C.
• Place flours, baking powder and salt in large bowl.
• Make a well in the centre.
• Gradually add fluids and mix till soft dough forms.
• Turn dough onto floured surface, knead till smooth and elastic.
• Press dough out till 2 inches thick, cut into 6 rounds.
• Place on greased baking tray, srinkle fennel on top.
• Bake 15 minutes or till golden.

SPINACH, FETA, RED PEPPER AND FENNEL SEED SCONES

Steps:

• Preheat the oven to 400˚f / 200˚c. Line a baking sheet with parchment paper.
• In a non-stick skillet or frying pan, toast the fennel seeds over medium heat, moving constantly, until they are lightly toasted and beginning to smell fragrant. Remove and set aside. Return the skillet to the stove, and heat a little olive oil over high heat.
• Add the chopped onion, and cook for 2 minutes, stirring often. Add the red pepper, and cook for another 2 minutes, or until starting to soften. Add the spinach, and cook until wilted. Season the mixture well with salt and pepper. Remove the pan from the heat, and allow to cool for 15-20 minutes until cooled, or just warm. Add the crumbled feta and toasted fennel seeds.
• In a large bowl, whisk together the flour and baking powder. Add the butter, and rub in with your fingertips until well combined, with a few lumps remaining. Add the cooled spinach and red pepper mixture, and stir gently to incorporate. Add most of the milk, and mix with your hands or a wooden spoon to combine. Add the remainder if required (This will vary on the size of your pepper etc) - the mixture should be wet enough that it sticks together, but not so wet that it is sticky and gloopy.
• Turn the mixture out onto a floured surface, and pat into a rectangle. Gently fold the top third of the dough down to two thirds of the way down, and then fold the bottom third on top of it - as if you were folding a letter. Pat the dough out into a rectangle again, turn the dough 90 degrees, and repeat the letter fold again. Repeat one more time, before patting out into a rectangle approx 2 inches thick.
• Cut the dough into 8 even pieces. Lightly dust the bottoms with flour, and space evenly on the baking sheet. Brush the tops of the scones with cream or milk.
• Bake for 25-30 minutes, until the scones have risen, and have turned a light golden brown. Allow to cool on a wire rack before serving.

WALNUT, GOLDEN RAISIN, AND FENNEL SEED SCONES

Steps:

• Preheat oven to 400°F. Butter large baking sheet. Whisk flour, sugar, baking powder, and salt in large bowl to blend. Add butter. Using fingertips, blend mixture until coarse meal forms. Whisk egg yolks and buttermilk in small bowl to blend. Slowly stir egg mixture into flour mixture. Gently stir in raisins, walnuts, and fennel seeds. Turn dough out onto lightly floured work surface and knead gently just until smooth, about 4 turns. Divide dough in half; pat each half into 6-inch round. Cut each round into 6 wedges. Transfer scones to prepared baking sheet. Brush with egg glaze. Bake until scones are light brown, about 17 minutes. Serve warm or at room temperature.