Rosemary, Sage and Camembert Scones

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

• Ready In: 30 mins
• Yields: 16 scones

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

Directions

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.