Black Cherry Ice Cream Scones

Fall is officially here (now that it's warm and super humid again in NYC...) I don't know about y'all, but I still had a lot of ice cream in my freezer left from summer. While I am sure I could have finished it in its usual form, I happened to have stumbled upon an easy recipe to make scones from ice cream. Yes, scones!

I tried this recipe last week but didn't get self rising flour. Listen to me: You MUST use self rising flour for this recipe. (Normal flour yields a weird mushy cookie thingy that is NOT a scone. Nor a cookie. It's just wrong.)

So, after buying self rising flour, I decided to use Turkey Hill's Black Cherry Ice Cream.

This ice cream is delicious straight from the container, but man, oh man... Black Cherry Scones are GREAT!

Now, go grab some self rising flour and an ice cream you'd like in a scone flavor and bake away!

Black Cherry Scones (adapted from Framed Cooks)

1 pint vanilla ice cream

1 1/2 cups self-rising flour

1 teaspoon vanilla extract

Extra flour for when you roll out the scones

1. Let ice cream soften for about 15 minutes, and preheat the oven to 375 degrees.

2. Add ice cream and flour to mixer. Start mixing and then add in the vanilla. Mix until combined into a dough that sticks together.

3. Generously flour rolling surface and place dough on flour. Knead it just a little until dough comes together, adding additional flour as needed until you have a dough that is more floury than wet. (Erika's Extras: It will be hard to feel the dough because your fingers will be so cold!)

4. Roll the dough into a long thin tube shape with your hands.It should be about 1 inch wide and 12 inches long.

5. Cut dough into 1 inch segments and place on baking sheet about 2 inches apart.

6. Bake until just turning golden brown, about 20-25 minutes. Cool on rack.

Bake well and prosper!