Mini Date & Fennel Scones

35m
Prep Time
15m
Cook Time
50m
Ready In


"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

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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