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!
Access Google's Street View and see 10 years of video history! ...
- 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)
- 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour]
- Rub the fat into the flour until it resembles breadcrumbs. Add remaining dry ingredients and mix well.
- Mix 1 tablespoon of the milk with the Philly to form a runny paste and stir into the mixture.
- Add enough of the remaining milk to form a stiff dough (saving some to brush the top of the scones).
- On a floured table and roll out the dough to 2cm thick.
- Cut into scones with a round cutter and place on a greased baking sheet.
- Brush the tops with a little milk and bake at 220º C, Gas Mark 7 for 10 - 15 minutes or until golden.
- Cool on a wire rack and fill with the Philly and jam.
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
Graph your Body Mass Index
See your personal Body Mass Index (BMI) plotted on a graph against national averages.