Written by Lydia in Cakes + Treats

I immediately tore out the recipe for ‘frozen cream tea’ when I found it in a magazine; scones and ice cream, what could be better? This creation is a mash up from that recipe and a recipe for honey and walnut scones which I have been meaning to bring to you since my Devonshire Drewfest blog so apologies for the delay, however I think that this recipe really makes up for it!  This would be a really nice thing to serve at an English summer party in your prettiest china cups and saucers.


Serves 6

For the walnut scones:
225g self raising flour
1 tsp baking powder
100g walnut halves
60g unsalted butter
150ml milk
1 egg, beaten, to glaze (alternatively use a little milk)

For the toppings:
Honeycomb ice cream (we recommend Cheshire Ice Cream Farm or Snugbury’s)
200g blueberries
200g blackberries
1 tbsp caster sugar
Double cream


  1. First make your scones by pre-heating the oven to 200°C/425°F/Gas 7. Lightly grease a baking sheet.
  2. Blitz your walnut halves in a food processor until they reach a fine crumb.
  3. Mix together the flour, baking powder and blitzed walnuts and rub in the butter with your fingers.
  4. Gradually add in the milk slowly to get a soft dough (you may not need to use all of the milk).
  5. Turn the dough out on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
  6. Brush the tops of the scones with the beaten egg or your left over milk. Bake for 12-15 minutes until well risen and golden.
  7. Cool on a wire rack.
  8. Make a quick blackberry coulis by putting your blackberries along with a tbsp of caster sugar in a pan over a medium heat. Heat the berries up until they exude some juice and the sugar dissolves (about 2-4 minutes). Careful not to overcook them and make jam, you want your berries to still be intact.
  9. Once your scones are cool, you are ready to serve. Assemble your ice cream tea by putting a scoop of ice cream in the bottom of your cup, then cut your scones in half and add them on top of the ice cream. Put another scoop of icing cream in between the scones. Spoon over some of the blackberry jus along with the softened blackberries, scatter over some blueberries and to finish, drizzle over some double cream.

You could easily do the classic strawberries and cream combo for this recipe using plain scones and vanilla ice cream or maybe something with lemon curd ice cream and raspberries, be experimental and see what takes your fancy! To have the scones like I had in Devon, make the walnut scones according to the above recipe and just spread with honey and clotted cream.


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