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