2 cups all-purpose flour, plus more for dusting
1/4 cup sugar, plus more for dusting
1 tablespoon baking powder
1 teaspoon kosher salt
6 tablespoons cold unsalted butter, cubed
1 cup buttermilk or 3/4 cup milk plus 1/4 cup plain yogurt
1 large egg, beaten
To make candied fennel and ginger scones, poach some chopped fennel and ginger in a pan with 1 cup water and 1/4 cup sugar until reduced and syrupy. Let cool. Spread the mixture out on a work surface in the shape of your dough, put the dough on top and press lightly into the fennel mixture. Cut the scones as directed above and put them on the baking sheet fennel-side up. Bake as directed.
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