Vigilia di Natale

Panettone Scones

Makes 12

Inspired by the flavors of yeast-leavened panettone, whose origins date to the 1470s in Milan, Italy, these scones forego the yeast yet are packed with sweet raisins, pine nuts, and lemon zest, as well as the iconic anise flavor of the classic cake that is made especially for Natale.

2 cups all-purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
2 teaspoons fresh lemon zest
½ teaspoon fine sea salt
¼ cup cold unsalted butter, cubed
½ cup chopped pine nuts
½ cup raisins
¾ cup plus 1 tablespoon cold heavy whipping cream, divided
¼ teaspoon star anise extract
Garnish: pearl sugar

• Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.

• In a large bowl, whisk together flour, granulated sugar, baking powder, lemon zest, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in pine nuts and raisins.

• In a small bowl, stir together ¾ cupcold cream and anise extract. Add to flour mixture, stirring just until dry ingredients are moistened. Working gently, bring mixture together with hands until a dough forms.

• Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a ½-inch thickness. Using a 2¼-inch round cutter dipped in flour, cut 12 scones from dough, rerolling scraps as needed. Place scones 2 inches apart