Prep:  30 mins
Cook:  15 mins
Makes:  40
Average: 4.5 (4 votes)
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.

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Mini Date and Fennel Scones with Blue Cheese
  1. 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
  2. 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
  3. Serve split scones topped with 1/4 slice of the prosciutto and a small wedge of blue cheese
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