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There's a country song about a sunset not being a sunset without a girl in it. I'm no sunset expert, but I do know food and in my book, party isn't a party without prosciutto.
These little bite-sized savoury scones do double prosciutto duty; in the scone itself and the twill on top. I suggest you make the twills first and then use your offcuts for the scone mix. Even better, you can make them ahead of time and assemble them just before your guests arrive.
bite-sized savoury scones with prosciutto twills
⅔ cup self raising flour
⅓ cup plain flour
⅔ cup cream
1 tbs parsely, finely chopped
150g crème fraîche
1 bunch chives, finely chopped
black pepper to season
Meanwhile, combine the flours in a bowl. Add the lightly beaten eggs, cream, parsley and prosciutto until just combined.
Spoon the mixture into a greased 24 hole mini-muffin tray and bake in a 180ºC oven for 12 - 15 minutes. Allow to cool.
In a small bowl, combine the crème fraîche and half the chives and season to taste. Spread about a half-teaspoon of the crème fraîche mixture onto the top of each savoury scone and top with a prosciutto twill.
Arrange on a serving platter and sprinkle with the remaining finely chopped chives.
Serve with cold white wine (girls and sunsets optional).
Your turn: a party’s not a party without __________
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