Here is a simple and fun Summer recipe for Ice Cream Sconewich. It’s going to put a smile on everyone’s face.
A scone is a rich quick bread cut into usually triangular shapes and cooked on a griddle or baked on a sheet.
The scone is a basic component of the cream tea. It differs from teacakes and other types of sweets that are made with yeast.
Its etymology from 1513 comes perhaps from Dutch schoonbrood fine white bread, from schoon pure, clean + brood bread.
Scones were chosen as the Republic of Ireland representative for Café Europe during the Austrian Presidency of the European Union in 2006, while the United Kingdom chose shortbread.
Ingredients
- 500g fresh apricots, chopped
- 250g caster sugar
- 1 tablespoon, dried lavender, extra to sprinkle (you will also need a muslin bag or tea infuser)
- 1 tub of vanilla ice cream
- Handful, edible petals (optional), you can find stunning varieties online from Sous Chef
- 1 packet Genesis Crafty Sultana Scones.
Method
- Warm the sugar for a couple minutes over a medium heat
- Add your chopped apricots and lavender (in a muslin bag or tea strainer) to infuse, simmer softly for 30 minutes then discard your lavender and leave the jam to cool
- Halve your scones and add a good scoop of vanilla ice cream and a drizzle of apricot jam
- Sprinkle your Sconewich with dried lavender and/or edible flowers!
Recipe created for Genesis Crafty by lifestyle blogger Coralie Grassin of Teatime in Wonderland
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