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Blueberry ice cream scone sandwiches recipe

Blueberry ice cream scone sandwiches recipe

55 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

  1. 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.
  2. Remove a tub of Tesco Finest Madagascan vanilla ice cream from the freezer; let it soften for 5 mins.
  3. 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.
  4. 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

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