Rosemary, Sage And Camembert Scones

position an ordinary scone into something special by adding rosemary, sage and camembert cheese. These scones are best served rapidly while yet nevertheless warm.

The ingredient of Rosemary Sage And Camembert Scones

• 2 1 2 cups 325g self raising flour benefit further for dusting
• 50g chilly frosty butter chopped
• 2 tbsp shredded lighthearted sage leaves
• 2 tsp chopped vivacious rosemary leaves
• sea salt freshly dome black pepper
• 1 1 4 cups 310ml milk
• 100g tasmanian parentage camembert

The Instruction of rosemary sage and camembert scones

• preheat oven to 220u00b0c lightly grease a 20cm square cake pan
• sift flour into a medium bowl build up butter and massage in using fingertips increase be credited with sage rosemary salt and pepper and mix to combine use a knife to move around milk into flour mixture until you have soft sticky dough
• outlook 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
• cut cheese into 16 even pieces use a small rude uncompromising 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 capably skillfully browned and cooked through promote immediately

Nutritions of Rosemary Sage And Camembert Scones

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