Ice cream scones
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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
| Nutrient | Unit |
|---|---|
| kcal | 86 |
| fat | 4g |
| saturates | 2g |
| carbs | 11g |
| sugars | 4g |
| fibre | 0g |
| protein | 2g |
| salt | 0.3g |
Ingredients
- 1 pint vanilla or strawberry ice cream , melted
- 175g self-raising flour
- 2 tsp baking powder
Method
- STEP 1
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.
- STEP 2
Cool on a wire rack. While still warm, split in two and add jam and whipped cream.
Goes well with
Recipe from Good Food magazine, November 2017
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