Hello my lovelies!
As you may have spotted, I’m attempting to keep my hand in with this blogging malarkey.
My return wasn’t really planned, it was spontaneous, so I’m feeling my way right now. Behind the scenes I’ve been giving some thought to where I might go with this blog in terms of content and frequency and, TBH, the time it’s worth me spending of this page. And apropos that, you might like to help me out here.
Is there any content you’d like to see, prefer, and do you enjoy actually reading blogs rather than looking at the pictures?
Time is an issue and you may find you prefer to read short blog posts with lots of pictures, or maybe vice versa. And is frequency a factor here? Maybe you pop into blogs once a week and only have time to read one post from each blog. Your time is precious and so is mine, and I receive no financial reward for my efforts so it’s important I allocate my time meaningfully, so please tell me about this whole time issue.
And lastly and very importantly, do you read my reply to your comment? I spend a huge amount of time replying in detail to comments because I look on you all as mates, but I wonder if you actually read them, in which case my time could be spent actually producing content rather than writing into the ether.
I’d love it if you could take the time to give me some brief input in this direction, please be honest, and thank you verrrry much in advance for your time.
So let’s move on to today.
Fancy rustling up a quick sweet treat on a cold day? Well oh my golly gosh, these are quick AND tasty ... and they really shouldn’t work. But DO!
ICE CREAM SCONES (?!!)
Yes it does sound a bit oxymoronic eh?
Ice cream. In a scone.
Those two words would not normally be juxtaposed, but they are, here, today.
But, ignoring the fact that this defies logical thought and comprehension, here is the recipe. For what it is worth.
Combine 1 cup each of Self Raising flour and ice cream. (Yes, REALLY! You’re going to have to put your trust in me.)
Shape into balls and place on a greased baking sheet.
(Since I made my first batch I’ve decided that patting each one down a little may give a more traditional scone shape.)
Yield about 6 scones.
Bake for about 15 minutes at 180c, till just slightly coloured.
You can add fruit to the mix, such as sultanas or blueberries, but if you add fruit you MUST add 1tspn baking powder to the mix. It’s a rule!
And of course a fruit mix will yield more than 6 scones
Baking (and eating) really doesn’t get easier than that.
I admit I crossed my fingers when I made these because combining flour and icecream and sticking it in a hot oven felt soooo wrong*. The result should be a hot sticky mess! But it wasn’t and instead out came perfectly intact little scones for afternoon tea.
Alchemy must be a play here surely ...
* as weird as a cigarette to Sir Walter Raleigh!
#alchemy #easybaking #easyscones #icecreamscones #twoingredients #basicbaking #bakingicecream