Mini Date & Fennel Scones
Recipe: #44708
June 08, 2025
"These are great for a picnic, party or to serve with drinks. They are small fluffy scone topped with a twist of prosciutto and soft blue cheese. Scones are best served on the day of baking."
Original is 40 servings
Ingredients
Nutritional
- Serving Size: 1 (55.8 g)
- Calories 115.3
- Total Fat - 5.4 g
- Saturated Fat - 2.8 g
- Cholesterol - 36.4 mg
- Sodium - 165 mg
- Total Carbohydrate - 10.8 g
- Dietary Fiber - 0.7 g
- Sugars - 4.8 g
- Protein - 6.1 g
- Calcium - 132.9 mg
- Iron - 0.5 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 220°C (200°C fan forced) (425F)
Step 2
Sift flour and salt into a bowl; rub in the butter until mixture resembles breadcrumbs then stir in the dates, chives and fennel seeds until combined.
Step 3
Using only a palette or butter knife, stir in the buttermilk until dough just comes together. Knead gently on a lightly floured surface (do not over-knead, over-kneading your dough will result in scones and biscuits that are tough, dense, or rubbery).
Step 4
Press or gently roll the dough out to a 2.5 centimeter (approx 1 inch ) thickness and cut into rounds using a 4 centimeter round pastry cutter and place rounds about 2 centimeters (3/4 inch) apart on a paper-lined baking tray.
Step 5
Brush tops with egg mixture and bake for 12-15 minutes or until golden brown and cooked through
Step 6
Serve scones, split in half and topped with 1/4 slice of the prosciutto and a small wedge of blue cheese.
Tips
No special items needed.
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