When I was a child, you could feel that summertime was here when you saw commercials on tv advertising rice-salad and sun-tan lotions...
But the best thing was that in the city, as quickly as mushrooms after the rain-fall, opened ice-cream parlors, that used to be closed during the winter period.
So summer could really start! Summer was a "gorgin up" of ice-cream! my favorite ice cream flavor are pistache and strawberry, I could eat tons of it!
As you understood summer was in because of shops opening, you could feel that the hot season was over, when shops closed.
Luckily nowadays we don't have to worry anymore, because ice-cream parlors are open all over the year, to allow our compulsive desire of a big cone to be fullfilled!
But to me summer represents those years, when you eagerly awaited for endless games, long summer nights out, barbecues...you literally had a bellyful of thoughtlessness and good time.
in such a mood, I couldn't miss such a peculiar recipe as this! Ice cream scones...well I must admit that I was rather skeptical at first, it sounded a bit strange to me!
But it was truly a pleasant discovery, that will open a whole bunch of possibilities and experiments: you only have to change the flavor of the ice-cream, and here's a new taste!
I actually used a good quality gianduia (nut-chocolate) ice-cream, with little pieces of nuts in it, so to give a different texture to the batter and bread flour, to make it a little more stiff(also because you will have to work the dough and you better not work it too much)
Ice Cream Scones
190 g bread flour
1 teaspoon of baking powder
165 g gianduia (nut-chocolate) ice cream, melted
1. Preheat oven to 175°C (350°F).
2. Pour the ice cream into a large bowl; add the flour and baking powder 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. Work the dough on a lightly floured surface and roll into a rectangle. Cut the dough with some nice cookie cutter (diameter 4/5 cm) and place on a baking sheet.
4. Bake in the preheated oven until cooked, about 10-15minutes.