Ice Cream Scones
Submitted by Rich Clarke
Honorable Mention in the 2004 Straus Recipe Contest.
We were amazed at Rich's imagination and ability in finding a way to use our ice cream. We think the recipe is a bit heavy (or maybe that's because we ate so many variations of it as suggested below), but the sheer genius of invention must be applauded. Thanks Rich!
Time required: 35 min.
- 1 1/2 cups oat flour*
- 1 1/2 cups all purpose white flour
- 11 tbsp. Straus Sweet (unsalted) European-Style Butter
- 1 pint Straus Vanilla Bean Ice Cream
- 1/2 tsp. salt
* Oat flour can be easily made by grinding about 2 cups of organic rolled oats in a coffee mill (or food processor - oat flour improves the quality of the scone.)
Defrost ice cream and set aside. In a food processor, mix all dry ingredients. Cut chilled butter into pea-size pieces and add to dry ingredients. Pulse food processor, 1-2 seconds at a time, until mix resembles coarse meal. Add liquid ice cream and pulse until mixed thoroughly.
Drop the dough onto lightly buttered cookie sheets in approximately 1/3 cup balls, and bake in a 400 degree oven for 15-20 minutes. Balls will flatten out some and are ready when slightly browned around the bottom edge and on top and still slightly soft, not firm, when touched in the middle.
While the plain ice cream scone is great as is, 1 cup of blueberries or any combination of the following can be added:
- Diced fruit
- Slightly reconstituted dried fruit, diced
- Chopped toasted nuts
- 1 tsp. freshly grated citrus zest
- 1 tbsp. toasted shredded coconut