Total Time
25mins
Prep 10 mins
Cook 15 mins

from a Recipe + magazine

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.
Most Helpful

1 5

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.

5 5

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!

5 5

Great! I cant wait to try different kinds of ice cream!