Fennel and Black Seed Savory Scones

Fennel and Black Seed Savory Scones

It’s FALL! Now’s the time to nest and get your hygge on! These savory scones are the perfect treat to pair with your butternut squash soup, Fall Salad, or of course with a nice cup of tea.

We partnered with Spicely Organics to make this recipe with our signature Middle Eastern twist. When I saw black seeds on Spicely’s website, I was excited to make a recipe using them, especially because black seeds (nigella) are a bit difficult to find in American grocery stores.

The main inspiration for this scone was Kakat’ Claire that my Tata made for us when we were younger. It is such a unique recipe that showcases wonderful flavors in a simple way. Creating this recipe made me feel nostalgic of my Tata and her pantry of spices. When I opened the bag of Spicely’s black seeds, the smell immediately brought me back to her kitchen. I hope you get the homey feels after trying this recipe. It’s definitely flavorful and close to my heart, so I hope you enjoy!

Fennel and Black Seed Savory Scones

Prep Time 15 mins
Cook Time 15 mins


  • 2 cups flour
  • 2 tbsp 1 tsp granulated sugar
  • 2 tsp garlic powder
  • 2 1/2 tsp Spicely black seeds (nigella)
  • 2 tsp Spicely fennel seeds
  • 2 tsp Spicely sesame seeds
  • 2 tsp baking powder
  • 2 tsp salt
  • 1/2 cup cold butter
  • 1 egg (cold)
  • 1/2 cup cold heavy cream
  • 1 tbsp lebne
  • 1 tbsp olive oil


  • Heat oven to 375F
  • Prepare baking sheet by covering with parchment paper
  • In a large bowl add flour, sugar, garlic powder, black seeds, fennel seeds, sesame seeds and salt
  • Sift in baking powder into large bowl
  • Whisk ingredients together
  • Cut butter into small cubes. Add to the flour. Using a fork or pastry cutter integrate the butter with your flower until turns into a meal texture. It is ok to have some butter clumps. You want to make sure that butter is kept cold during this process
  • In a separate medium-sized bowl, whisk egg, cream, lebne, and olive oil. It is important to keep your ingredients cold, so do not pull them out of the fridge until you are ready to combine together
  • Add dry ingredients to wet ingredients. Save about 2 tsp of wet ingredients to top the scones. Mix wet and dry ingredients together until just combined
  • Separate the dough into 7 equal sized scones and form dough into scones while on the pan. You do not want to work them too much with you hands as it is important to continue to keep ingredients cold
  • Using a pastry brush, take the wet ingredient mix you saved and brush the top of each scone with the wet mix
  • Sprinkle black seeds and fennel on to the top of the scones
  • Place scones in the middle rack of the oven and allow to bake for 15 mins. Scones are ready once the top starts to golden

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