Enjoyable Rosemary, sage and camembert scones Recipe

Turn an ordinary scone into something special by adding rosemary, sage and camembert cheese. These scones are best served immediately while still warm.
Rosemary, sage and camembert scones
Prep Time : 0:15 | Cook Time : 0:15 | Total Time : 0:30 | Serving : 16 person.


  • 2 1/2 cups (325g) self-raising flour, plus extra for dusting

  • 50g cold butter, chopped

  • 2 tablespoons shredded, fresh sage leaves

  • 2 teaspoons chopped, fresh rosemary leaves

  • Sea salt & freshly ground black pepper

  • 1 1/4 cups (310ml) milk

  • 100g Tasmanian Heritage camembert


  • Step 1

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

  • Step 2

    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.

  • Step 3

    Turn dough onto a lightly floured surface and press dough into a 2cm thick round. Use a floured, 5cm round cutter to cut 16 rounds from dough, re-pressing dough together.

  • Step 4

    Cut cheese into 16 even pieces. Use a small, sharp knife to make an incision in the side of each scone. 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.

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