Preheat oven to 350°F.
Make the infusion: in small saucepan, place milk, stick Mexican canela and aniseed. Bring to a boil and turn heat off. Let steep for 10 minutes and then strain into a glass measuring cup. Let cool completely. Set aside.
Make scones: In large bowl, mix flour, baking powder, salt, ground canela, and aniseed. Whisk to make sure all ingredients are evenly distributed. Add butter and shortening and using a pastry cutter, distribute fat evenly into flour mixture until it resembles coarse meal.
Make a well in centre and add eggs and mix well with a fork. Start adding milk infusion a bit at a time, using only what’s necessary to achieve a manageable dough that does not stick to the sides of the bowl. You may only use 1/2 cup of the milk infusion.
Divide dough into 8 portions and pat into rounds that are 3/4” thick. Place on parchment-covered baking trays. Decorate with pecan halves and sprinkle each semita with 1 tablespoon grated piloncillo.