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Blueberry ice cream scone sandwiches recipe
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Enjoy an easy cream tea with a twist by squishing a scoop of vanilla ice cream between layers of blueberry compote and scone. Perfect for garden parties and warm gatherings. See method
Ingredients
- 150g Tesco Finest blueberries
- 1 tbsp water
- 1 tbsp clear honey
- 480ml tub Tesco Finest Madagascan vanilla ice cream
- 4 Tesco Finest All Butter Scones, halved
Each serving contains
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Energy
2110kj
504kcal
25%
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Fat
25g
36%
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Saturates
15g
75%
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Sugars
27g
30%
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Salt
1.1g
18%
of the reference intake
Carbohydrate 58g
Protein 9.8g
Fibre 3g
Method
- Tip Tesco Finest blueberries into a saucepan with the water and clear honey. Cover and cook over a low heat for 5-10 mins until the blueberries have softened. Tip into a bowl; leave to cool slightly.
- Remove a tub of Tesco Finest Madagascan vanilla ice cream from the freezer; let it soften for 5 mins.
- Cut Tesco Finest all butter scones in half. Scoop a ball of ice cream onto half of each scone. Spoon over the blueberry compote. Pop the scone halves on top.
- Put the toasted almonds on a small plate and roll each scone-wich in the nuts, so that they stick to the ice cream.
Tip: Swap the compote for blackberries mashed with a fork!
See more Scone recipes