Philadelphia Light Fruity Scones
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  • Prep time 20 '
  • Total time 40 '


  • 50 g margarine or butter
  • 250 g self raising flour
  • 1 tsp baking powder
  • 1 medium cooking apple, peeled, cored & grated
  • 25 g caster sugar
  • 50 g Philadelphia Light
  • 6 tbsp semi-skimmed milk
  • 100 g Philadelphia Light
  • 3 tbsp fruit jam (e.g. blackcurrant, damson)


  • Rub the fat into the flour until it resembles breadcrumbs. Add remaining dry ingredients and mix well. Mix 1 tblsp of the milk with the Philadelphia 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).
  • Knead on a floured table and roll out 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 220 °C, Gas mark 7 for 10 - 15 minutes or until golden.
  • Cool on a wire rack and fill with the Philadelphia and jam.


  • For a little winter spice add ground cinnamon into the scone mixture.
  • Balance your food choices so you and your family and friends can enjoy a serving of this indulgent recipe as an occasional treat.

Nutritional Information

Typical values Per Recipe
Energy 7454.0 kj
Energy 1780.0 kcal
Fat 63.0 g
Carb 276.5 g
Protein 38.5 g
Saturated fat 39.2 g
Salt 5.3 g
Dietary fibre 10.5 g
Sugars 91.0 g
Calcium 1.0 g
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