Light, savoury scones made with mature cheddar, chives and creamy Philadelphia, served with a vibrant salsa verde cream cheese. A versatile bake with a soft crumb and rich flavour. Recipe to be enjoyed as part of a healthy, active lifestyle.
Cheddar Scones with Philadelphia®
- 30min
- Serves 8
Scones:
500 g self raising flour
10 g baking powder (2 tsp)
80 g cold butter, cubed
275 g cold milk
1 g salt
100 g mature cheddar, grated
150 g Philadelphia Original
20 g chives, finely chopped
Salsa Verde Cream Chees:
250 g Philadelphia Original
4 g garlic
30 g flat leaf parsley
20 g basil
black pepper
10 g red wine vinegar
0.5 tsp chilli flakes
2 g salt
1
Preheat the oven to 190 Degrees C.
2
Place the butter, flour, salt and baking powder in a robot coupe. Blitz very briefly to form breadcrumbs. Place in a mixing; bowl, add the Philadelphia, cheddar and chives.
3
Add the milk a bit at a time. Using a fork, bring the dough together, being sure to not overwork the dough.
4
Rollout into a 12"x 12" square, roughly 2inches thick.
5
Cut into squares (You'll get 8 out of a batch).
6
Place scones on a lined baking tray, brush the tops with egg wash, and a smear of Philadelphia and a good grinding of black pepper. Bake for around 12 - 15min at 190.C and leave to cool completely.
7
For the salsa verde cream cheese, place all the ingredients in a blender and blitz until fully combined. A bit of texture is a good thing so it doesn't need to be smooth.
8
Cut the scone in half through the middle and spread the salsa verde cream cheese on the bottom. An optional final step would be to then top with rocket/watercress, adding grilled chorizo and spreading a chilli jam or onion chutney on the top half of the scone.
NutritionAmount (per portion)
kJ/Kcal1650 kJ / 394.4 kcalFat22gCarbs38gProtein12gSaturated Fat12.5gSodium1gSugars3.5gDietary Fibre2g
