Mini Date and Fennel Scones with Blue Cheese

Mini Date and Fennel Scones with Blue Cheese
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Recipe by: The Dairy Kitchen
dairy.com.au
See all from The Dairy Kitchen
Average: 5 (1 vote)
43 Collected
Difficulty
Easy
Category
Cuisine
-
Prep:  30 mins
Cook:  15 mins
Makes:  40
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
Ingredients:
Method:
  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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