Ice Cream Scones Recipes
ICE CREAM SCONES
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
Provided by Emma Freud
Categories Afternoon tea, Dessert, Treat
Time 22m
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 86 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Protein 2 grams protein, Sodium 0.3 milligram of sodium
ICE CREAM SCONES
Two ingredients...amazing scones! Play around with the flavor of ice cream to make different types of scone.
Provided by pinkdazzi
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 12
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour the ice cream into a large bowl; fold the flour into the ice cream until the dough just begins to come together. Using your hands, gently knead the dough into a ball, adding flour as necessary to keep the dough from sticking.
- Turn the dough out onto a lightly floured surface and roll into a 9x13 inch rectangle. Cut the dough into 12 circles, 3 inches in diameter, and place on a baking sheet.
- Bake in the preheated oven until golden brown and cooked through, 15 to 20 minutes.
Nutrition Facts : Calories 165.9 calories, Carbohydrate 29.7 g, Cholesterol 12.1 mg, Fat 3.3 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 1.9 g, Sodium 418.9 mg, Sugar 5.9 g
HOMEMADE ICE CREAM CONES
These cones are in between a crepe and store-bought sugar cones. They're a huge hit with all my friends! If you have extras, store them in an airtight container, unroll, and re-crisp in a 400 degrees F oven.
Provided by Mallory Strange
Categories Bread Quick Bread Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter, milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin; you can stir in more milk if needed.
- Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown, flip over and cook until golden on the other side. Remove from the pan and form into a cone while it's hot, squeezing the end to seal. Place on a wire rack to cool and harden completely. Repeat with the remaining batter.
Nutrition Facts : Calories 184.9 calories, Carbohydrate 16.9 g, Cholesterol 62.2 mg, Fat 12.3 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 4.9 g, Sodium 97.2 mg, Sugar 12.9 g
ICE CREAM SCONES
Make and share this Ice Cream Scones recipe from Food.com.
Provided by Pineapple
Categories Scones
Time 35m
Yield 12 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour the ice cream into a large bowl; fold the flour into the ice cream until the dough just begins to come together. Using your hands, gently knead the dough into a ball, adding flour as necessary to keep the dough from sticking.
- Turn the dough out onto a lightly floured surface and roll into a 9x13 inch rectangle. Cut the dough into 12 circles, 3 inches in diameter, and place on a baking sheet.
- Bake in the preheated oven until golden brown and cooked through, 15 to 20 minutes.
Nutrition Facts : Calories 170.9, Fat 3.6, SaturatedFat 2.1, Cholesterol 13.2, Sodium 420.9, Carbohydrate 30.3, Fiber 1.1, Sugar 6.4, Protein 4.1
ICE CREAM SCONES
Make and share this Ice Cream Scones recipe from Food.com.
Provided by katew
Categories Scones
Time 25m
Yield 12 scones
Number Of Ingredients 4
Steps:
- Preheat oven to 200 C.
- Lightly spray a mini muffin pan with oil.
- Slightly soften ice cream.
- Stir through flour until well combined.
- Divide mixture between cups.
- Bake 12 - 15 minutes until cooked and golden brown.
- Serve warm with jam and cream.
Nutrition Facts : Calories 91, Fat 2, SaturatedFat 1.1, Cholesterol 7.3, Sodium 13.5, Carbohydrate 15.8, Fiber 0.5, Sugar 3.5, Protein 2.2
CLASSIC CREAM SCONES
Being a vintage cookbook collector is a bit like any hobby--it starts off reasonable, maybe one book here or there, on a topic of interest. But a few years in, it's obvious that your hobby is a bit more of an obsession. I have run out of shelf space, my husband has ineffectively put a moratorium on any new old books, and I have an arcane organizational system, based on regional cuisine. I'm officially hooked. The books by Louis P. De Gouy make up a substantial percentage of shelf space, and with good reason--they're brilliant. Written with the passion and love of a true nerd, it's obvious that De Gouy enjoys eating as much as cooking. One recipe has always eluded me: perfect scones. I grew up eating Australian-style scones (my mom and nana are both Aussies), which are quite different from their American cousins. American scones (rhymes with "owns") are basically muffin tops. Sweet with a nice crumbly texture. Australian scones (rhymes with "hans") are barely sweet (that's what the jam is for!) with a delicate, ephemeral texture. I had a very specific flavor and texture in mind, but could never quite get it right. One day I was flipping through my vintage cookbook collection and came across De Gouy's scone section in "The Bread Tray." My eyes immediately went to "Cream Scones II." Rich and with only a few teaspoons of sugar, these seemed like just the thing. I made some adjustments to lighten the texture, and here we have a perfect Aussie scone. Make sure to have several jars of your favorite jam ready--an entire plate will easily disappear. They're remarkable easy to freeze too (I freeze the cut-out dough for on demand scones)!
Provided by Claire Thomas : Food Network
Categories dessert
Time 35m
Yield 8 scones
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Sift together the flour, sugar, baking soda, cream of tartar and salt in a large bowl. Cut the butter into the dry mixture using a pastry cutter (or very quickly with your fingertips). Add the cream and the eggs, stirring together into a dough.
- Turn the dough out onto a lightly floured surface and pat into an 8- to 9-inch-wide, 1/2-inch-thick circle. Cut into 8 triangles. Spread the triangles across the tray. Bake until toasted on the bottom and lightly golden on top, 15 to 20 minutes.
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