Scones are a classic British staple, and serve as the perfect pick-me-up when you need something sweet. Regardless of whether you spread the cream or the jam on first, you can’t deny that they’re delicious.
They’re also incredibly easy to bake at home. According to one simple recipe, you only need three ingredients in total – one of which is a surprising drink that’ll make your scones ‘incredibly light and fluffy’. The culinary experts at Taste.com.au have recommended putting prosecco in your scone dough if you want a better texture than ever before.
This bubbly drink isn’t just great for serving alongside your scones and sandwiches at afternoon tea – it can also work wonders when added to the scones themselves.
The experts said: “Thanks to the bubbles from the prosecco, these scones are so incredibly light and fluffy.”
The only other ingredients you’ll need for this recipe are double cream and self-raising flour, making them a ‘fun twist’ on the classic scone. When making them, it’s important to handle the dough as little as possible for the best texture and the fluffiest bite.
Here’s everything you need to know to make this delicious batch of scones at home.
Prosecco scones
Ingredients
- 450g self-raising flour, plus extra, to dust
- 180ml double cream, plus extra, to brush
- 180ml prosecco
- Jam and cream to serve
Method
Preheat oven to 220C/200C fan and line a large baking tray with baking paper.
Grab a bowl and sift in the flour before making a well in the centre. Add the cream and the prosecco, and use a flat-bladed knife to mix the dough together until just combined.
Gather it together and place on a floured surface, and knead until smooth. Then, press it out to form a 2cm thick round.
Take a 6cm round cutter and cut nine rounds from the dough as close together as possible. If you need to, you can re-roll the cuttings, but try to do this as little as possible.
Put the rounds on the tray and brush a little extra cream on top. Bake in the oven for 15 minutes until golden brown and risen before trasnferring to a wire rack to cool slightly.
Cut the scones in half horizontally and serve warm with jam and cream on top.