1Peel the carrots and sweet potatoes and cut them into cubes.
2Dice the onion.
3In a saucepan, heat the olive oil.
4Add the onion, sweet potatoes, carrots, and fennel seeds.
5Fry for 4 to 5 minutes, while stirring.
6Add the vegetable broth to completely cover the vegetables.
7Cook for at least 20 minutes until vegetables are tender.
8Blend the vegetables. Add a little broth, blend again. Then, add broth to desired consistency.
9Garnish bowl of soup with some seeds.
10Preheat oven to 200 degrees Celsius.
11In a bowl, pour the flour, baking powder, sugar, a pinch of salt, and mix.
12Cook the bacon, cut it into small pieces. Add to flour mixture.
13Add the butter, cut in small pieces, with fingertips, to obtain a dough which looks like a big biscuit.
14Add the egg and milk gradually, and mix to obtain a homogeneous paste, add the hazelnuts.
15Spread the dough on a lightly floured surface to a thickness of 2 to 2 1/2 centimeters.
16Cut scones with a biscuit cutter, and place them on a baking plate lined with parchment paper.
17Brush the scones with a little bit of milk and bake for about 15 to 20 minutes, until properly inflated and very lightly browned.
18Serve with a little bit of butter or Philadelphia cream cheese.