• 30minutes
  • 123calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, D
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 cups self-raising flour , extra

  2. self-raising flour , for dusting

  3. 50 g cold butter , chopped

  4. 2 tablespoons fresh sage leaves , shredded

  5. 2 teaspoons fresh rosemary leaves , chopped

  6. salt & freshly ground black pepper

  7. 1 1/4 cups milk

  8. 100 g camembert cheese

Instructions Jump to Ingredients ↑

  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.


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