Rosemary, Sage and Camembert Scones

1. 1

   Preheat oven to 220C Lightly grease a 20cm square cake pan.

2. 2

   Sift flour into a medium bowl.

3. 3

   Add butter and rub in using fingertips.

4. 4

   Add sage, rosemary, salt and pepper and mix to combine.

5. 5

   Use a knife to stir milk into flour mixture, until you have soft, sticky dough.

6. 6

   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.

7. 7

   Cut cheese into 16 even pieces.

8. 8

   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.

9. 9

   Place scones side-by-side in prepared pan.

10. 10

    Bake for 15 minutes, or until well browned and cooked through.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.