Blueberry ice cream scone sandwiches recipe
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- Makes 4
- 10 mins to prepare
- 504 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 2110kJ 504.0kcal
- Fat
- 25g
- Saturates
- 15g
- Sugars
- 27g
- Salt
- 1.1g
of the Reference intake
Carbohydrate 58.0gProtein 9.8gFibre 3.0g
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- 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
