Thyme and fennel scones with blackberry jam and lemon curd

Nici Wickes' little scones are delicious! This recipe has a wonderful savoury twist from the addition of thyme and fennel, both of which go beautifully with blackberry jam and lemon curd respectively

By Nici Wickes
  • 15 mins preparation
  • 15 mins cooking
  • Makes 12
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  • 2 1/2 cup plain flour
  • 3 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar (optional, if you want slightly sweet scones)
  • 55 gram cold butter
  • 250 millilitre milk
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fennel seeds
  • 1 egg, lightly beaten with a dash of milk
  • blackberry jam, lemon curd and whipped cream, to serve


  • 1
    Preheat oven to 210°C. Flour or line a baking tray.
  • 2
    Sift the dry ingredients into a big bowl, then grate in the butter.
  • 3
    Mix briefly with your hands, then add the milk. Mix using a butter knife until you have a soft, sticky dough.
  • 4
    Turn onto a well-floured board, halve and knead each half very lightly, adding thyme to one portion and fennel to the other, until the dough comes together. Roll or press out each half to 2cm thick.
  • 5
    Use a small cookie cutter or thin-rimmed glass to cut into rounds. Place on a baking tray and brush with the egg and milk wash.
  • 6
    Bake near the top of the hot oven for 15 minutes or until golden brown and well risen. Cool on a wire rack before topping or filling with the blackberry jam or lemon curd and whipped cream.


  • Makes 12-15 small scones.

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