Cheese & Fennel Seed Scones - Cuisine Magazine - From New Zealand to the World
I adore these served with any soup, but especially roasted tomato or a creamy leek and potato. View the collection recipe here
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Ingredients
- 3 cups self-raising flour
- 50g chilled butter, chopped
- ¾ cup grated Hōhepa Danbo or tasty cheddar cheese
- 1½ tablespoons fresh chives, chopped
- 1½ teaspoons fennel seeds
- 1½ cups buttermilk
- 1 tablespoon wholegrain mustard
- milk for brushing
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