Marmalade-baked Camembert with home-made scones

Marmalade-baked Camembert with home-made scones

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  • 4 to 6
  • Easy
  • Meat-free Pescatarian
  • 30 minutes
  • 25 minutes
  • Cabrière Chardonnay-Pinot Noir 2016

Ingredients

  • 490 g cake flour
  • 4 T baking powder
  • 110 g butter, cubed
  • 100 g caster sugar
  • 1 1⁄2 cups milk, plus 2 t
  • 1 free-range egg, beaten
  • For serving:
  • 250 g Woolworths Lanquedoc or Roydon Camembert
  • ClemenGold segments, to garnish
  • 150 g Woolworths orange Seville marmalade

Cooking Instructions

Preheat the oven to 225°C. Sift the flour and baking powder, then rub in the cubed butter until the mixture resembles breadcrumbs.

Add the sugar and mix, then gradually add the milk until the mixture comes together to form a soft dough. Pat the dough into a rectangular shape using your hands. Cut out circles using a scone cutter and place on a tray lined with baking paper.

Brush the scones with the egg mixed with 2 t milk and bake for 6 minutes, then reduce the heat to 210°C and rotate the baking tray. Bake for a further 8–10 minutes, or until golden and hollow-sounding when tapped on the bottom.

Meanwhile, place the Camembert onto an ovenproof dish with a few ClemenGold segments and top with the marmalade. Bake at 200°C for 10 minutes, or until oozy. Spoon onto the scones to serve.

Cook's note: Brunch you say? Forget jam and cream! What could be better than a sticky marmalade-baked Camembert with freshly baked scones? Not a whole lot.

Discover more cheesy recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Contributing Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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