Miniature Curried Fennel Scones
Source: Pillsbury, Healthy Baking
Makes 20

2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon curry powder
1/4 teaspoon turmeric
1/4 teaspoon fennel seeds -- crushed
3/4 to 1 cup skim milk or 2% milk
2 tablespoons oil

Spread:
1/2 cup light sour cream
4 teaspoons fresh chives -- chopped
fresh fennel sprigs -- optional

Preheat oven to 450 degrees.

In a medium bowl, combine the flour, baking powder, curry powder, turmeric and fennel seed; blend well. Add 3/4 cup milk and oil; stir just until the dry ingredients are moistened, adding additional milk, 1 tablespoon at a time, if necessary to form a soft dough.

Turn the dough out onto a generously floured surface. With floured hands, knead the dough 15 to 20 times. Pat into a 1-inch thick round; cut into 20 rounds with a floured 1 1/2-inch round cutter. Or press the dough into a 1-inch thick 5 x 4-inch rectangle; cut into 20 squares. Place the scones on an ungreased cookie sheet.

Bake for 8 to 9 minutes, or until light golden brown.

Meanwhile, in a small bowl, combine the sour cream and chives.

Split the hot scones; spread the bottom half with about 1 teaspoon of the spread. Place fennel sprigs over the spread and place the tops over the filling.