Star-Anise Scones

I wanted to make these star-anise scones because I thought they'd go really well with the lemon curd that I made last week (recipe coming soon). They so did.

I'll be honest, these scones are somewhat of a triumph for me. I've never liked the taste of anise, licorice or fennel seeds, but lately I've been craving hints of the flavor. It's pleasantly surprising!

Now, if only I could change my feelings about beets...



I've found that there aren't many foods I don't like. There are, however, objectionable methods of food preparation. But I find that most foods have 'delicious potential,' and that's a hopeful thought. Maybe someday I'll find the right way to prepare those dreadful beets that everyone claims to love so much. I'm (trying to be) optimistic.



Star-Anise Scones
Recipe very slightly adapted from Bon Appétit.

2/3 cup heavy whipping cream, divided
1 large egg
2 teaspoons finely grated lemon peel
2 1/4 cups unbleached all-purpose flour
3 1/2 tablespoons sugar
1 tablespoon baking powder
2 teaspoons freshly ground star anise
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 stick (or 6 tablespoons) butter

2 tablespoons heavy whipping cream
2 tablespoons raw sugar

Preheat oven to 400°F. Whisk 1/2 cup cream, egg, and lemon peel in medium bowl. Whisk flour and next 5 ingredients in large bowl. Using large holes of box grater, grate butter over dry ingredients. Using fingertips, blend until coarse meal forms. Add raisins and cream mixture. Stir until moist clumps form, adding more cream by tablespoonfuls if dough is dry. Turn out onto floured surface; knead just until dough comes together.

Pat out dough to 1/2-inch-thick round. Using 2-inch-diameter cutter, cut out scones. Gather dough scraps; press out to 1/2-inch thickness and cut out additional scones. Transfer to baking sheet.

Brush tops of scones with 2 tablespoons cream; sprinkle with raw sugar. Bake until golden and tester inserted into center comes out clean, about 16 minutes. Transfer to rack; cool. Serve warm or at room temperature.