Prep: 2 mins Cook: 20 mins
Bake super quick scones using ice cream as the base batter. Serve in the traditional way with jam and cream, plus a pot of tea, to wow any impromptu guests
Nutrition and extra info
- Vegetarian
Nutrition: Per scone
- kcal86
- fat4g
- saturates2g
- carbs11g
- sugars4g
- fibre0g
- protein2g
- salt0.3g
Ingredients
- 1pint vanilla or strawberry ice cream, melted
- 175g self-raising flour
- 2 tsp baking powder
Baking powder
bay-king pow-dahBaking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
Method
Heat oven to 200C/180C fan/gas 6. Mix all the ingredients with a pinch of sea salt (if you’re feeling adventurous, you can add a handful of sultanas), then pour the batter into a buttered muffin tin so that each hole is three-quarters full. Bake for 20 mins.
Cool on a wire rack. While still warm, split in two and add jam and whipped cream.
Comments, questions and tips