Ice cream scones
By Emma Freud
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
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Prep:2 mins
Cook:20 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 86
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fat 4g
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saturates 2g
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carbs 11g
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sugars 4g
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fibre 0g
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protein 2g
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salt 0.3g
Ingredients
- 1pint vanilla or strawberry ice cream, melted
- 175g self-raising flour
- 2 tsp baking powder
Method
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.
Cool on a wire rack. While still warm, split in two and add jam and whipped cream.