Make one wedge of blue cheese feed a whole crowd by serving atop fluffy mini date and fennel scones with a twirl of prosciutto. If you're transporting them or taking them on a picnic, serve the elements separately and let everyone make their own.
Ingredients
2 cups (300g) self-raising flour
Pinch of salt
40g cold butter
10 (160g) fresh or dried dates, chopped
1/2 teaspoon fennel seeds
1 cup (250ml) buttermilk
1 egg, lightly between with 1 tablespoon milk
10 thin slices prosciutto
400g soft blue cheese, to serve
Method
Preheat oven to 220°C (200°C fan forced). Sift flour and salt into a bowl. Rub in butter until mixture resembles breadcrumbs. Stir in the dates and fennel seeds until combined. Using a palette or butter knife, stir in the buttermilk until dough just comes together. Knead gently on a lightly floured surface
Press or gently roll the dough out to a 2.5cm thickness and cut into rounds using a 4cm round pastry cutter. Place rounds about 2cm apart on a paper-lined baking tray. Brush tops with egg mixture and bake for 12-15 minutes or until golden brown and cooked through
Serve split scones topped with 1/4 slice of the prosciutto and a small wedge of blue cheese
