Reviewed: Nov. 8, 2009

Shockingly bad results! The dough was VERY difficult to work with. They smelled delightful while they were cooking. The end result- did not taste AT ALL! Really, no flavor whatsoever.

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KIMALLI1

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Oct. 18, 2009

This is a good recipe. To make it even easier, I just mix the ingredients together and put it into a loaf pan and bake it for about 40 minutes or until a toothpick comes out clean. I have used butter pecan and liked the results. I am going to try vanilla next. I find that the better (premium, maybe) ice creams yield a nicer bread.

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MOJO1

Cooking Level: Intermediate

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Reviewed: Apr. 29, 2009

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!

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newlywed09

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Reviewed: Apr. 24, 2009

These had absolutely zero flavor! I would definitely not make these again! Maybe it was the ice cream I used, but I tried it with butter pecan ice cream and I would think that would lend plenty of flavor...

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Megan

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Reviewed: Oct. 27, 2008

It was easy and fun to try, and although the scones rose nicely, I found the texture to be heavy and dense rather than light and flaky. Also, due to the amount of self-rising flour, the salt content is too high for me.

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Oct. 22, 2008

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!

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Toasty Mama

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Reviewed: Mar. 8, 2008

So easy. I had alot of fun playing with this recipe. You can substitute chocolate yogert ice cream, and add toffee/chocolate heath chips to sweeten them up. I can't wait to try this with my strawberry chocolate yogert ice cream!

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ROSIE651

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Reviewed: Jan. 21, 2008

Yum as! And sooooooooo easy to make....

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NZ Student

Home Town: Rotorua, Bay Of Plenty, New Zealand

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Reviewed: Sep. 15, 2007

I think that I will try using all purpose flour so I can adjust the amount of salt...other than that it is a great recipe that is super easy! Thanks!

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Tea Cup

Cooking Level: Intermediate

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Reviewed: Jul. 3, 2007

I used vanilla ice cream, and they were wonderful!!!! I don't quite know if I used enough ice cream, though, becuase I measured it before I melted it, and it was a little trick to get into the measuring cup from the bowl. It was really sticky for me, so make sure you have plenty of flour on hand!!!

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Emilia Finn

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Reviewed: Jul. 3, 2007

Easy to make, delicious, and fabulous presentation!!! I made this recipe using Banana Split Ice Cream. Dusted with powdered sugar and placed a half slice strawberry in the center. The grand finale was drizzling (including the plate) with caramel sauce or chocolate sauce. What a hit!!!

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SPEXIS

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Reviewed: Jun. 30, 2007

This is a great, easy recipe. I made with all natural vanilla ice cream. It made a great base scone, and I can't wait to try different flavors or adding things like blueberries.

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shelly2

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Reviewed: Jun. 29, 2007

I had some peach ice cream on hand so thought I'd give this recipe a try. The scones looked great but were very bitter. I was out of self rising flour so added salt and baking soda (didn't realize until later I hadn't used powder. I goofed this one up, so I'll give it another shot and follow directions next time :)

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