Rosemary, Sage and Camembert Scones

Rhiannon and Matt's Note:

This recipe (Originally printed in Fresh Living magazine) listed Tasmanian Heritage camembert as their preferred brand, but any good quality camembet will suffice.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Yield: 16 scones

• 2 1/2 cups self-raising flour, extra
• self-raising flour, for dusting
• 50 g cold butter, chopped
• 2 tablespoons fresh sage leaves, shredded
• 2 teaspoons fresh rosemary leaves, chopped
• salt & freshly ground black pepper
• 1 1/4 cups milk
• 100 g camembert cheese

Directions:

1. Preheat oven to 220°C Lightly grease a 20cm square cake pan.
2. Sift flour into a medium bowl. Add butter and rub in using fingertips. Add sage, rosemary, salt and pepper and mix to combine.
3. Use a knife to stir milk into flour mixture, until you have soft, sticky dough.
4. Turn dough onto a lightly floured surface and press dough into a 2cm thick round and use a floured, 5cm round cutter to cut 16 rounds from dough, re-pressing dough together.
5. Cut cheese into 16 even pieces. Use a small, sharp knife to make an incision in the side of each scone, and press a piece of cheese into each, re-molding scone to enclose cheese.
6. Place scones side-by-side in prepared pan. Bake for 15 minutes, or until well browned and cooked through. Serve immediately.