Orange & Fennel Seed Scones

Orange & Fennel Seed Scones

10th February 2015

Aisling is always experimenting with different flavour and these are the scones that always sell out first.


  • 1 kg Self Raising Flour
  • 210g Soft Butter
  • 2 Fistful of Sugar
  • Zest of 3 Large Oranges
  • 3 Teaspoons of Crushed Fennel Seeds
  • 100 ml of Milk
  • 3 Eggs Beaten


  • Rub in the butter and flour until smooth with no lumps
  • Add sugar zest and crushed fennel seeds into mixture
  • You can use your mortar and pastel to crush seeds
  • Make a well in the centre of mixture and add the three beaten eggs and the mild.
  • With a fork work the wet mixture into the dry mixture.
  • This will ensure light and fluffy scones.
  • When mixture has come together gently roll it out flat with a rolling pin to approximately the same height as your scone cutter.
  • Cut them into individual scones and place on a baking tray lined with greaseproof paper.
  • Place in a preheated oven 190 Celsius or gas mark 5 for approximately thirty minutes.
  • Take out and allow to cool on a cooling rack for at least twenty minutes to avoid the scones tasting too doughy.


Pour a hot cup of tea and enjoy!  As you eat remember us and tell your friends about The Hungry Monk –