![Sweet Fennel-and-Tomato Scones](https://cdn.statically.io/img/www.foodandwine.com/thmb/qouByFNyKnJD-CiFF3r10XVnAfo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/sweet-fennel-and-tomato-scones-xl-r-200302-ec0213f717c244f1a3b6af1c8f4fd531.jpg)
Ingredients
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2 1/2 cups all-purpose flour
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1 tablespoon baking powder
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1 teaspoon salt
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1 teaspoon ground fennel seeds plus 1 tablespoon whole fennel seeds
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1/2 teaspoon baking soda
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4 tablespoons cold unsalted butter, cut into 1/2-inch pieces, plus more for serving
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1 plum tomato, seeded and finely chopped
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1/2 cup milk
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1/4 cup honey, warmed
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1 large egg yolk mixed with 1 tablespoon water
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2 teaspoons sugar
Directions
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Preheat the oven to 400°. In a large bowl, whisk the flour with the baking powder, salt, the ground fennel seeds and the baking soda. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal. Add the chopped tomato and toss until evenly distributed.
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In a small bowl, mix the milk with the warmed honey. Pour the milk mixture into the flour. Using a wooden spoon, stir until a soft dough forms. Scrape the dough onto a lightly floured work surface and knead 2 or 3 times, until smooth. Pat the dough out to a 1/2-inch thickness. Using a 2-inch-round biscuit cutter, stamp as many rounds as possible out of the dough. Gather the scraps and stamp out more rounds. Transfer the rounds to a baking sheet and brush the tops with the egg-yolk mixture. Sprinkle the scones with the whole fennel seeds and the sugar and bake for about 10 minutes, or until they are golden and puffy. Transfer the scones to a wire rack to cool slightly. Serve the scones with butter.