Philadelphia extra light fruit scones

You can make these delicious fruity scones from scratch in 35 minutes. Just mind you don't eat them all at once!

Many thanks to those nice people from Philadelphia who gave their permission for us to use these recipes.

Philadelphia extra light fruit scones

Servings:	Servings: 8 - Makes 8 scones
Calories per serving:	248
Ready in:	35 minutes
Prep. time:	20 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	Chef
First published:	27th April 2013

Best recipe review Not bad 4/5 Not a great fan of Philly cheese, but these are quite good. - Jerry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 50g butter or margarine
• 250g self raising flour
• 1 teaspoon baking powder
• 1 medium cooking apple, peeled, cored & grated
• 25g caster sugar
• 50g Philadelphia Extra Light
• 5 tablespoons skimmed milk
• 100g Philadelphia Extra Light
• 2.5 tablespoons fruit jam (e.g. blackcurrant)

Mise en place

• 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour]

Method

1. Rub the fat into the flour until it resembles breadcrumbs. Add remaining dry ingredients and mix well.
2. Mix 1 tablespoon of the milk with the Philly to form a runny paste and stir into the mixture.
3. Add enough of the remaining milk to form a stiff dough (saving some to brush the top of the scones).
4. On a floured table and roll out the dough to 2cm thick.
5. Cut into scones with a round cutter and place on a greased baking sheet.
6. Brush the tops with a little milk and bake at 220º C, Gas Mark 7 for 10 - 15 minutes or until golden.
7. Cool on a wire rack and fill with the Philly and jam.

Recipe source

• The Philadelphia recipe website

Variations

For a little winter spice add ground cinnamon into the scone mixture.

See also

Other recipes that use Philadelphia Extra Light (aka Philadelphia Lightest):

• Philadelphia rolled cucumber sandwiches
• Philadelphia fruit smoothie
• Philadelphia extra light jacket potatoes
• Philadelphia extra light fruit scones

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