Rosemary, Sage And Camembert Scones

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 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

Recipe

• 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.