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Mini Date & Fennel Scones

Here's how you make Mini Date & Fennel Scones
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  • Servings: 40
  • Prep: 35m
  • Cook: 15m
  • The following recipe serves 40 people.

Ingredients

The ingredients are:
  • 300 grams flour, self-rising (2 cups)
  • Pinch of salt
  • 40 grams butter, cold
  • 160 grams dates, fresh or dried, chopped (about 10 dates)
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon chives, chopped finely
  • 250 milliliters buttermilk (1 cup)
  • 1 egg, lightly between with 1 tablespoon milk
  • 10 prosciutto, thin slices, to serve
  • 400 grams blue cheese, soft, to serve
  • Chive's, chopped to decorate (optional)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.


We hope you enjoy this recipe!

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