Ice Cream Scones


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.

  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.

Credit: Emma Freud


Prep time: 2 Minutes

Cook time: 20 Minutes

Serves: 2

  • 1pint vanilla or strawberry ice cream, melted

  • 175g self-raising flour

  • 2 tsp baking powder