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Blueberry ice cream scone sandwiches recipe

58 ratings

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
Vegetarian

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

Each serving contains

Energy
2110kj
504kcal 25%
Fat
25g 36%
Saturates
15g 75%
Sugars
27g 30%
Salt
1.1g 18%

of the reference intake
Carbohydrate 58g Protein 9.8g Fibre 3g

Method

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