Ice Cream Scones (a play on words)

Corinne Villa

I like to cut these luscious scones into hearts when I have the ladies over to tea. Change the flavor of ice cream to suit your taste. I love strawberry but cookis and cream is begining to sound pretty good! I always have to make two batches because my husband and kids are 'scone-aholics'

Modified from: Sweetheart Scones

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30 m servings
Serving size has been adjusted!
Original recipe yields 10 servings

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  1. Preheat oven to 424 degrees F. In a large bowl, combine all the dry ingredients; cut in the cold butter until mixture resembles small crumbs. Combine the beaten egg yolks,ice cream, vanilla and sour cream, whisk tgether. Add to the dry ingredients and mix just until combined. Turn dough out onto a lightly floured surface; gently knead 4 or 5 times. Pat dough out to a 2/3-in. thickness; cut with a 3-1/2-in. ( approximately) heart-shaped cookie cutter. Place on a lightly buttered baking sheet. Combine egg whites with ice cream and whisk thoroughly. Brush mixture on scone tops. Sprinkle with sugar. Bake in preheated oven for 15-18 minutes or until lightly browned. Remove to cool on a wire rack. Serve warm with butter, Devonshire cream, jam or fruit curd.


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