Ice Cream Scones

Ice Cream Scones

28 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
pinkdazzi
Recipe by  pinkdazzi

“Two ingredients...amazing scones! Play around with the flavor of ice cream to make different types of scone.”

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Ingredients

Adjust Servings

Original recipe yields 12 scones

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Bake in the preheated oven until golden brown and cooked through, 15 to 20 minutes.

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Reviews (28)

Rate This Recipe
newlywed09
30

newlywed09

YUMMY! This is So simple! I JUST made these using cookies & cream ice cream (It's all I had & I really wanted to try this-it seemed way too easy!)and made my own self-rising flour using all purpose + 1 1/2 tsp baking powder & 1/2 tsp salt per 1 cup of flour. Only addition-I brushed beaten egg white on top and sprinkled sugar (what I normally do when I make scones)except 1 scone I left just as recipe says and the other I just brushed w/ egg white, no sugar. I liked the ones w/ sugar but the best looking was w/ JUST the egg white brushed on (w/o sugar). I only did half the recipe (I wasn't sure if it would turn out) & got 9 nice sized pie-slice shaped scones. Give it a try, its FUN and EASY and tastes WONDERFUL!

Toasty Mama
20

Toasty Mama

By far and away the easiest and the best recipe for scones I have found. I prefer to make this with an ice cream that has more of a plain base flavor like just vanilla or just pumpkin and add in blueberries, fruit or nuts after I make the dough. Tried making this the first time with an icecream that had a fruit ripple, but in mixing the ice cream with the flour it turned a really odd shade of pink because the ripple just disappeared. Anyways it is really good topped with cinnamon and course sugar or an oatmeal crumb topping. Very much worth your while. Recipe itself is perfect as is. Wouldn't change a thing!

pomplemousse
12

pomplemousse

This is really easy, and the dough is extremely sticky, but I have to say that every single scone recipe I've ever made has sticky dough. That's just the way scones are. I used my Kitchen Aid mixer and used the dough hook. Although the dough did climb the hook, it was too sticky to act like regular dough, but I only added maybe 1/2 c more of flour since I expected the stickiness anyway. I kind of expected these to be more scone-like than they are--they really remind me of sweeter biscuits. Good, just not my vision of scones. I used peach ice cream and then after placing on the cookie sheet I brushed with butter extract and sprinkled with cinnamon and brown sugar. They aren't especially sweet and as other's noticed, the flavor is relatively mild, but scones (and biscuits) can be really good with jam or jelly, so I'm not worried about that part of it. Especially as this is a recipe with only two ingredients, so I'm not sure what others were expecting. I made my own self rising flour since I never have it on hand. Use 1 1/2 tspoons baking powder and 1/2 tspoons salt per cup of flour. Voila! Self rising flour. Not sure of all of the variations pple have come up on the reviews here; that's the recipe that I've always used, and it always works for me. Thanks for the recipe; it used up some of my ice cream and was fun to try!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 166 cal
  • 8%
  • Fat
  • 3.3 g
  • 5%
  • Carbs
  • 29.7 g
  • 10%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 419 mg
  • 17%

Based on a 2,000 calorie diet

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