Step 1

Preheat the oven to 400°F.

Step 2

Line a baking sheet with parchment paper or a silicone baking mat. In a food processor, combine the flour, baking powder, salt, and Sucanat.

Step 3

Add the tahini, and pulse a few times to combine. Add the lemon juice, zest, garlic, and fennel seeds, and pulse a few times.

Step 4

Add the milk through the hole in the lid, 1 tablespoon at a time, while pulsing until a dough ball forms. It should be moist, but not too wet to handle. If it does crumble, you’ll need to pulse a little more milk (1 teaspoon at a time) into it.

Step 5

Place the dough on another piece of parchment paper or a silicone baking mat, and pat it down to a little over 1⁄2-inch thickness. (Using a rolling pin would make for tough scones, so avoid it.)

Step 6

Use a 2-inch biscuit cutter (or open end of a glass) to cut the dough into scones and place them on the prepared baking sheet.

Step 7

Gather the scraps of dough and repeat the process until no dough is left. You should get approximately 16 scones.

Step 8

Bake for 12 to 14 minutes, or until golden brown around the edges on the bottom, and light golden on top. Remove from the oven and let cool on a wire rack.

Step 9

Store leftovers in an airtight container for up to 2 days. Toast slightly before enjoying the leftovers.