Prep 10 mins
Cook 15 mins
from a Recipe + magazine
- Preheat oven to 200 C.
- Lightly spray a mini muffin pan with oil.
- Slightly soften ice cream.
- Stir through flour until well combined.
- Divide mixture between cups.
- Bake 12 - 15 minutes until cooked and golden brown.
- Serve warm with jam and cream.
I can not believe how easy these were! I reduced the recipe by 1/3, to use equal amounts (1 cup each) of the ice cream and flour. I used a nice vanilla bean ice cream, and added about 1/2 tsp of vanilla, to up the flavor quotient! As made, this worked out to 12 mini muffin scones, to share with DS. He also loved them! No cream, though I used a little black cherry jam, for smearing purposes! Next time, I may use a little cream cheese! Thanks for sharing a wonderfully easy, tasty recipe, katew!
Instructions should be altered: ice cream would have been a lot better melted. I did some research online and found from other recipes instructing to use MELTED ice cream. I used ice cream straight from the freezer, and the dough was SO hard to work through! I ended up with some batter being doughy and some sludgy; it was very uneven. Will try that next time; I'm giving it a low rating because of the flawed instructions.
Made for breakfast pot luck and will be making again as they are easy, fast and went over very well. I made two batches the first was made using Ben & Jerry?s Strawberry Cheesecake ice cream that was still pretty frozen, the batter was thick and perfectly backed in 15 minutes at 350F in a mini muffin tin and turned out 30 mini scones. The second batch was Haagen Dazs Butter Pecan with the ice cream just a bit more melted as it sat while the first was baking, the batter was a bit thinner, still baked in 15 minutes and turned out 26 mini scones. Stored both overnight in zip lock bag, both were big hits but the strawberry cheesecake flavor intensified (good thing) and was just a tiny bit moister than the butter pecan. Both flavors were a hit but noticed people were more egger to try the strawberry cheese cake. Thanks for the great post and you know I will be making again.