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Ice cream scones New-recipe-icon

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

  • Prep: 2 mins
    Cook: 20 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 86
  • Carbohydrates 11
  • Saturated Fat 2
  • Sugar 4
  • Protein 2
  • Fat 4
  • Fibre 0
  • Salt 0.3

Nutrition per serving

  • Calories 86
  • Carbohydrates 11
  • Saturated Fat 2
  • Sugar 4
  • Protein 2
  • Fat 4
  • Fibre 0
  • Salt 0.3

Ingredients

  • 1pint vanilla or strawberry ice cream, melted
  • 175g self-raising flour
  • 2 tsp baking powder

Method

  1. 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.

  2. Cool on a wire rack. While still warm, split in two and add jam and whipped cream.

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