Mini Date & Fennel Scones
Created by Tisme on June 8, 2025
- Servings: 40
- Prep Time: 35m
- Cook Time: 15m
- Recipe #44708
Ingredients
- 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)
How to Make
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Step 1: Preheat the oven to 220°C (200°C fan forced) (425F)
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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.
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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).
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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.
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Step 5: Brush tops with egg mixture and bake for 12-15 minutes or until golden brown and cooked through
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Step 6: Serve scones, split in half and topped with 1/4 slice of the prosciutto and a small wedge of blue cheese.
Nutritional Facts
- 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