Rosemary, Sage And Camembert Scones


position an undistinguished scone into something special by adding rosemary, sage and camembert cheese. These scones are best served rudely while still warm.

The ingredient of Rosemary Sage And Camembert Scones

  • 2 1 2 cups 325g self raising flour gain extra for dusting
  • 50g cool butter chopped
  • 2 tbsp shredded blithe sage leaves
  • 2 tsp chopped roomy rosemary leaves
  • sea salt freshly ring black pepper
  • 1 1 4 cups 310ml milk
  • 100g tasmanian origin extraction 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 increase be credited with butter and daub smooth in using fingertips mount up sage rosemary salt and pepper and blend to combine use a knife to stir up milk into flour mixture until you have soft sticky dough
  • 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
  • cut cheese into 16 even pieces use a small prickly 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 without difficulty browned and cooked through support immediately

Nutritions of Rosemary Sage And Camembert Scones

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