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    You are in: Home / Australian / Rosemary, Sage and Camembert Scones Recipe
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    Rosemary, Sage and Camembert Scones

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    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.

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    Units: US | Metric


    1. 1
      Preheat oven to 220°C Lightly grease a 20cm square cake pan.
    2. 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. 3
      Use a knife to stir milk into flour mixture, until you have soft, sticky dough.
    4. 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. 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. 6
      Place scones side-by-side in prepared pan. Bake for 15 minutes, or until well browned and cooked through. Serve immediately.

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    Nutritional Facts for Rosemary, Sage and Camembert Scones

    Serving Size: 1 (768 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 122.4
    Calories from Fat 44
    Total Fat 4.9 g
    Saturated Fat 3.0 g
    Cholesterol 13.8 mg
    Sodium 332.3 mg
    Total Carbohydrate 15.4 g
    Dietary Fiber 0.5 g
    Sugars 0.0 g
    Protein 3.8 g

    The following items or measurements are not included:

    fresh sage leaves

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