Raisin and Fennel Seed Breakfast Scones

I do love a good bank holiday; an extra day for drinking, lazing around the house, catching up on television and, if you really have to, a bit of light DIY. The only problem is that the inevitable return to work is such a struggle. I knew it would be difficult to get up this morning so planned ahead and made these breakfast scones so that I could at least take cooking out of the equation.

Raisin and Fennel Seed Breakfast Scones

150g raisins
1 tsp fennel seeds
400g plain flour
150g caster sugar
3 tsp baking powder
½ tsp salt
250ml double cream
50ml milk
1 egg, beaten

Preheat the oven to 175ºc and line two baking sheets with greaseproof paper. Put the raisins in a bowl and cover with hot water. Leave for about 10 minutes to allow them to plump up, drain and set aside.

Toast the fennel seeds in a small pan and set aside.  In a large bowl, whisk together the flour, caster sugar, baking powder and salt. Stir in the raisins and fennel seeds. Using a palette knife, beat in the double cream and milk until you have a shaggy dough.  Turn it out on to a floured work surface and pat into a round about ¾ inch thick.

Cut into six or eight triangles, depending on how large you would like your scones, and arrange on the two baking sheets.  Brush with a little beaten egg and bake in the oven for 25 minutes until risen and golden.  Serve with good butter and lemon curd.

Adapted from a recipe by Orangette.

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