Berry ice cream scone sandwich

Name: Berry ice cream scone sandwich
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8
Ingredients: 375 g self-raising flour, plus extra for dusting; ¼ tsp fine sea salt; 1 tsp baking powder; 90 g unsalted butter, cubed; 2½ tbsp caster sugar; 180 ml whole milk; 1 medium free range egg, beaten; 10 g pot Cook's Ingredients Freeze Dried Raspberries; 8 tbsp raspberry jam; 625 ml srawberries & cream or clotted cream ice cream

You may have heard of an ice cream sandwich, but this summer we’re championing Waitrose food editor Rosie Bensberg’s quintessentially British twist: the scone. Suddenly, it’s less about ‘cream or jam first?’ and more about ‘which ice cream next?’. Crisp, fluffy and ready to be piled high, these scones are virtually impossible to resist. Once you’ve mastered the basics, have a little fun with your own flavour combinations using our scone recipes and ice cream recipes. Follow Rosie Bensberg on Instagram.

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Vegetarian

Makes8
CourseDessert
Prepare25 mins
Cook15 mins
Total time40 mins
Pluscooling

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375g self-raising flour, plus extra for dusting
¼ tsp fine sea salt
1 tsp baking powder
90g unsalted butter, cubed
2½ tbsp caster sugar
180ml whole milk
1 medium free range egg, beaten
10g pot Cook's Ingredients Freeze Dried Raspberries
8 tbsp raspberry jam
625ml srawberries & cream or clotted cream ice cream

Heat the oven to 220ºC, gas mark 7. Line a baking tray with baking parchment. Sift the flour, salt and baking powder into a large bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs, then stir in the sugar. Pour over the milk and use a cutlery knife to stir together until just combined. Dust a clean surface with flour and tip the dough onto it, kneading briefly until it comes together. Roll out to 2.5cm thick and cut into 8 x 6cm rounds. Transfer to the lined baking tray. Brush the tops with egg and bake for 12-15 minutes until risen and golden. Leave to cool completely on the tray.
Pour the freeze-dried raspberries onto a small plate. Slice each scone in half and spread some raspberry jam on the cut side of the base. Add a scoop of ice cream, drizzle over some more jam, if liked, and sandwich the two halves together. Dip one side of the ice cream into the freeze-dried raspberries so that they stick, then serve the filled scones immediately.

Typical values per filled scone when made using specific products in recipe