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.
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!