Prep 10 mins
Cook 15 mins
from a Recipe + magazine
Make and share this Ice Cream Scones recipe from Food.com.
- 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.
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.
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!
Great! I cant wait to try different kinds of ice cream!