I wanted to make something nice for Easter, but I have been so busy. I thought it was hopeless, then I remembered ice cream scones. These scones are as mild in flavor as they are easy to make. They turned out so flaky and pleasant. They are not as moist and sweet as the average scone, but they are very tasty and perfect with a nice cup of coffee.
For Easter, my family and I went to the Yankees game in Tampa. Sadly, our boys lost, but we had a great time anyway. We spent the night at a hotel in Dunedin, FL and when we saw the rubbery hotel breakfast, my family was very happy I had made scones. They traveled perfectly and were so clutch.
4 cups of melted vanilla ice cream (it does not have to be 100% soup)
3 cups self-rising flour (keep the flour on hand)
2 teaspoons of vanilla extract
ghirardelli bittersweet chocolate chips
Mix the melted ice cream and vanilla extract. Once they are well-mixed, add in the flour. You will have a very sticky batter. Dust a counter top with plenty of flour and roll out your dough by hand, handfull by handfull. Don’t fold in too much flour. Just make sure the outside of the dough is dry enough to roll and cut into little squares. Preheat your oven to 350° and place all your little squares onto a parchment lined baking sheet. Bake the scones for 20 minutes. While the scones are baking, melt your chocolate chips in a double boiler. When your scones are done, let them sit out to cool, then drizzle them with chocolate.