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