Ice Cream Scones

READY IN: 25mins
Recipe by katew

from a Recipe + magazine

Top Review by alligirl

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!

Ingredients Nutrition

Directions

  1. Preheat oven to 200 C.
  2. Lightly spray a mini muffin pan with oil.
  3. Slightly soften ice cream.
  4. Stir through flour until well combined.
  5. Divide mixture between cups.
  6. Bake 12 - 15 minutes until cooked and golden brown.
  7. Serve warm with jam and cream.

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