I Scream for Ice Cream Scones!

I broke my cardinal rule of baking the other day. I modified a  recipe before I'd tried it in its original form.  This is one of those "agree to disagree" scenarios in my house.  Todd has never followed a recipe as written.  He HAS to mess with it...usually adding something spicy.  I think it is best to try a recipe first and then adapt it to your taste later.  Our compromise is based on the fact that I bake and he doesn't.

I was craving scones, ran through some cookbooks and did a quick web search and found a couple to try.  I'm an instant gratification sort and opted for the one with just 2 ingredients.  Sounds too good to be true, but they turned out really well!  The modification I made was to add the ingredients necessary to change them from vanilla to vanilla-cranberry-orange scones.  First the base recipe from www.allrecipes.com:

Ice Scream Scones

3 cups self-rising flour*
2 1/2 cups vanilla ice cream**, melted

1.  Preheat oven to 350 degrees F.
2.  Pour the ice cream into a large bowl;  fold the flour into the ice cream until the dough just begins to come together.  Using your hands, gently knead the dough into a ball, adding flour as necessary to keep the dough from sticking.
3.  Turn the dough out onto a lightly floured surface and roll into a 9x13 inch rectangle.  Cut the dough into 12 circles, 3 inches in diameter, and place on a baking sheet.
4.  Bake in the preheated oven until golden brown and cooked through, 15 to 20 minutes.

My notes:
* You can make your own self-rising flour out of all purpose flour.  For each cup of all-purpose flour, add 1 1/4 teaspoons of baking powder and 1/4 teaspoon of salt and mix to combine.

** Do not use low-fat ice cream.

I didn't roll into a rectangle and cut into circles.  I rolled it into a large round and cut into 8 wedges.  Then I baked them on a baking sheet lined with parchment paper.

To adapt these I steeped a half cup of dried cranberries in boiling water while preparing the dough.  I added 2 Tbsp fresh orange juice, a Tbsp orange zest, and a 1/2 tsp cinnamon to the ice cream before adding the flour.  Before turning out on a floured board to knead I coarsely stirred in the drained cranberries.  Once baked and cooled I glazed them with my mom's doughnut glaze recipe:  Warm 1/4 C milk, 2 Tbsp butter, 1/2 tsp vanilla, dash of salt over low heat until dissolved. Add 3/4 lb confectioner's sugar (more or less) and stirring until it reaches desired consistency.

Try it and let me know what you think!  Especially if you create a delicious variation!

www.jerianne.rnohomes.com