Ingredients
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1 1/2
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1 1/2
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Directions
Ice Cream Scones, from a Recipe + magazine, Made for breakfast pot luck and will be making again as they are easy, fast and went over very well I made two batches the first was made using Ben & Jerry?s Strawberry Cheesecake ice cream that was still pretty frozen, the batter was thick and perfectly backed in 15 minutes at 350F in a mini muffin tin and turned out 30 mini scones The second batch was Haagen Dazs Butter Pecan with the ice cream just a bit more melted as it sat while the first was baking, the batter was a bit thinner, still baked in 15 minutes and turned out 26 mini scones Stored both overnight in zip lock bag, both were big hits but the strawberry cheesecake flavor intensified (good thing) and was just a tiny bit moister than the butter pecan Both flavors were a hit but noticed people were more egger to try the strawberry cheese cake Thanks for the great post and you know I will be making again
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Steps
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1
Done
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Preheat Oven to 200 C. |
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2
Done
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Lightly Spray a Mini Muffin Pan With Oil. |
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3
Done
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Slightly Soften Ice Cream. |
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4
Done
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Stir Through Flour Until Well Combined. |
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5
Done
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Divide Mixture Between Cups. |
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6
Done
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Bake 12 - 15 Minutes Until Cooked and Golden Brown. |
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7
Done
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Serve Warm With Jam and Cream. |
