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Rosemary, sage and camembert scones
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate scones with fragrant rosemary, earthy sage and creamy camembert. Enjoy warm for the best experience.
Ingredients:
  • 310ml milk
  • 325g self-raising flour
  • 50g cold butter, chopped
  • 40.00 ml shredded, fresh sage leaves
  • 2 tsp chopped, fresh rosemary leaves
  • Sea salt & freshly ground black pepper
  • 100g camembert
Instructions:
  • Preheat your oven to a toasty 220°C and lightly grease a 20cm square cake pan.
  • 1. Sift flour into a medium bowl. 2. Add butter and rub in using fingertips until mixture resembles coarse breadcrumbs. 3. Mix in sage, rosemary, salt, and pepper until combined. 4. Stir in milk with a knife until a soft, sticky dough forms.
  • Transfer the dough onto a lightly floured surface and gently flatten it into a 2cm thick round. Use a floured, 5cm round cutter to cut out 16 rounds from the dough, pressing any leftover dough back together as needed.
  • Cut the cheese into 16 equal pieces. Use a small, sharp knife to create a slit on the side of each scone. Insert a piece of cheese into each scone and reshape to cover the cheese completely. Arrange the scones side by side on the baking pan. Bake for 15 minutes, or until golden brown and fully cooked. Serve hot.

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