Serves: 8
Time: 30 minutes
Ingredients:
Scones:
• 500 g self raising fl our
• 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, fi nely chopped
Salsa Verde Cream Cheese:
• 250 g Philadelphia Original
• 4 g garlic
• 30 g fl at leaf parsley
• 20 g basil
• black pepper
• 10 g red wine vinegar
• 0.5 tsp chilli fl akes
• 2 g salt
Method:
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.
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