Go Back
Apple Fennel Scones | In Jennie's Kitchen

Apple & Fennel Scones, a small batch recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4

Ingredients
  

  • 1 cup 150 grams all purpose flour, plus more sprinkling
  • 1 tablespoon granulated natural cane sugar
  • 1 teaspoon 5 grams baking powder
  • ¼ teaspoon fennel seeds crushed in a mortar & pestle
  • Pinch fine sea salt
  • 3 tablespoons 42 grams very cold unsalted butter, cut into 6 pieces
  • ½ Granny Smith apple peeled & chopped fine
  • 1 egg yolk
  • 3 tablespoons plus 1 teaspoon 50 ml heavy cream
  • ½ cup confectioner’s sugar
  • 2 teaspoons freshly squeezed orange juice
  • 2 teaspoons butter melted
  • Freshly grated orange zest to garnish (optional)

Instructions
 

  • Preheat the oven to 425ºF (220ºC). Line a small rimmed baking pan with parchment paper.
  • Add the flour, sugar, baking powder, crushed fennel seeds, and salt to a medium bowl. Whisk to combine. Scatter the butter over the flour mixture, and rub together quickly with your fingers, until it forms a sandy-looking texture with some pebble-sized pieces.
  • Stir in the apple.
  • Using a fork, lightly beat the egg yolk and 3 tablespoons of cream together in a small bowl. Pour over the flour mixture, and stir to combine (it’ll look very sgraggly)
  • Knead the dough in the bowl once or twice until it forms a shaggy-looking dough.
  • Turn the dough out onto a lightly floured counter. Knead it once or twice to give the dough a smoother appearance. Using your fingertips, press the dough out into a 1/2-inch thick circle. Cut the dough into 4 triangles.
  • Place the scones on the prepared baking sheet, and brush with tops with the remaining teaspoon of cream.
  • Bake 12 to 14 minutes, until bottoms are deep golden and the tops are golden. Remove from oven and rest tray on a wire rack. Let cool completely before adding glaze.
  • To make the glaze, combine the confectioner’s sugar, orange juice, and butter in a small bowl. Whisk until smooth, and sugar is completely dissolved. Drizzle over the scones. Sprinkle some orange zest on top, if using. Let the glaze set for 15 to 20 minutes before serving.