- 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
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.