Line a baking sheet with parchment paper or a silicone baking mat. In a food processor, combine the flour, baking powder, salt, and Sucanat.
Add the tahini, and pulse a few times to combine. Add the lemon juice, zest, garlic, and fennel seeds, and pulse a few times.
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.
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.)
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.
Gather the scraps of dough and repeat the process until no dough is left. You should get approximately 16 scones.
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.
Store leftovers in an airtight container for up to 2 days. Toast slightly before enjoying the leftovers.