Philadelphia extra light fruit scones
From Cookipedia
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.
Ingredients
Printable π¨ shopping π list & π©βπ³ 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
- 220Β° C (425Β° F - gas 7), [fan oven 200Β° C & reduce cooking time by 10 mins per hour]
Method
- 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 220ΒΊ C, Gas Mark 7 for 10 - 15 minutes or until golden.
- Cool on a wire rack and fill with the Philly and jam.
Recipe source
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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