Seeded Scones

• 1 3/4 cups flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons aniseed
• 1 tablespoon poppy seeds
• 5 tablespoons unsalted butter, chilled
• 23 cup buttermilk, chilled
• Sesame seeds for garnish

1. Preheat the oven to 450 degrees.
2. Lightly butter a large baking sheet and set aside.
3. In a medium bowl, stir together the flour, sugar, baking powder, baking soda, salt, aniseed and poppy seed.
4. Cut the butter into chunks and place in the bowl.
5. Using a pastry blender or two butter knives, cut in the butter until the mixture resembles coarse crumbs.
6. Pour about a third of the buttermilk into the flour and toss lightly with a fork, pushing the mixture against the side of the bowl.
7. Add more buttermilk and toss together, using just enough to make a soft but not sticky dough.
8. Turn the dough onto a lightly floured surface and pat gently into a square a half-inch thick and about nine inches to the side.
9. Cut into six triangles.
10. Place the scones on the baking sheet and brush with buttermilk.
11. Sprinkle with sesame seeds.
12. Bake 10 to 12 minutes, until lightly browned.
13. Serve immediately, preferably with butter.

flour, sugar, baking powder, baking soda, salt, aniseed, poppy seeds, unsalted butter, buttermilk, sesame seeds

Taken from cooking.nytimes.com/recipes/4358 (may not work)