Preheat oven to 450 degrees. In a medium bowl, combine the flour, baking powder, curry powder, turmeric and fennel seed; blend well. Add 3/4 cup milk and oil; stir just until the dry ingredients are moistened, adding additional milk, 1 tablespoon at a time, if necessary to form a soft dough. Turn the dough out onto a generously floured surface. With floured hands, knead the dough 15 to 20 times. Pat into a 1-inch thick round; cut into 20 rounds with a floured 1 1/2-inch round cutter. Or press the dough into a 1-inch thick 5 x 4-inch rectangle; cut into 20 squares. Place the scones on an ungreased cookie sheet. Bake for 8 to 9 minutes, or until light golden brown. Meanwhile, in a small bowl, combine the sour cream and chives. Split the hot scones; spread the bottom half with about 1 teaspoon of the spread. Place fennel sprigs over the spread and place the tops over the filling.