- 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
| - 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
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