Rosemary, Sage and Camembert Scones
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
16 scones
ingredients
- 591.47 ml self-raising flour, extra
- self-raising flour, for dusting
- 50 g cold butter, chopped
- 29.58 ml fresh sage leaves, shredded
- 9.85 ml fresh rosemary leaves, chopped
- salt & freshly ground black pepper
- 295.73 ml milk
- 100 g camembert cheese
directions
- Preheat oven to 220°C Lightly grease a 20cm square cake pan.
- Sift flour into a medium bowl. Add butter and rub in using fingertips. Add sage, rosemary, salt and pepper and mix to combine.
- Use a knife to stir milk into flour mixture, until you have soft, sticky dough.
- 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.
- 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.
- 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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RECIPE SUBMITTED BY
My fiance & I have lived in Melbourne all our lives and we love it, it's so diverse & exciting.
We went on a world trip in '04-'05 including the US, UK, France, Italy, Malta, Germany, The Netherlands, Egypt, India & Japan. It was awesome, but great to get home & relax too. :)
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