Bake super quick scones using ice cream as the base batter. Serve in the traditional way with jam, cream and a pot of tea as the ideal Summer afternoon snack.
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.
Credit: Emma Freud
Prep time: 2 Minutes
Cook time: 20 Minutes
1pint vanilla or strawberry ice cream, melted
175g self-raising flour
2 tsp baking powder