Prep 15 mins
Cook 15 mins
This recipe (Originally printed in Fresh Living magazine) listed Tasmanian Heritage camembert as their preferred brand, but any good quality camembet will suffice.
- 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
- 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.