Cook this recipe and upload a picture of your creation on Instagram with the hashtag #rhtcwinningdish for your chance to win a $150 RHTC Gift Card. Plus you will be entered to win a Kitchen Aid! But hurry entries close midnight Tuesday 6 October 2015.
Raspberry Ripple Ice-cream Scones
1L Vanilla ice-cream
1 Cup Frozen raspberries, roughly chopped
1 Tbsp Raspberry jam
4 Bakers Choice fruit scones
Extra 2 Tbsp Raspberry jam
4 Strawberries, hulled, thinly sliced
Chocolate topping, to serve
1. Put ice-cream in a large bowl and set aside for 10 minutes to allow to soften slightly. Stir in frozen raspberries and jam. Transfer to a freezer safe container and cover with lid. Freeze for at least 6 hours or overnight until frozen.
2. Split scones in half. Spread extra jam onto scone bases and top with strawberries.
3. Use an ice-cream scoop to create 4 scoops of ice-cream, and sit on top of strawberry slices.
4. Drizzle with chocolate topping and serve immediately.
Make it indulgent
Stir ½ cup chopped chocolate honeycomb through ice-cream mixture along with berries and jam.
This week’s recipe uses fruit scones from Bakers Choice Rouse Hill which is on sale this week with 4pack of fruit scones for only $4! Thats a saving of $2.