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Ice Cream Scones

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“from a Recipe + magazine”
READY IN:
25mins
YIELD:
12 scones
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 200 C.
  2. Lightly spray a mini muffin pan with oil.
  3. Slightly soften ice cream.
  4. Stir through flour until well combined.
  5. Divide mixture between cups.
  6. Bake 12 - 15 minutes until cooked and golden brown.
  7. Serve warm with jam and cream.

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