I remember having scones as a child with jam and clotted cream!!! Scones are so easy to make – one of the first things I learnt at school cooking class! Enjoy these scones warm or cold with jam and cream – if you cannot get clotted cream, thick cream will do!
Hints & Tips
- You can replace Prosecco with lemonade.
- Veg.
- Category: Baking - Desserts, Desserts, Vegetarian
Ingredients
- 600 grams Self Raising Flour
- 120 grams Caster Sugar
- 1 teaspoon salt
- 250 milliliters Prosecco
- 250 milliliters Double Cream
- Milk for Brushing
- Extra Flour for Rolling
Instructions
- Preheat oven to 180 degrees Celsius.
- Sift flour, sugar and salt into a bowl.
- Combine Prosecco and cream and add to dry ingredients.
- Gently mix and knead until the mix has come together.
- Roll on a lighty floured surface until 1.5cm thick.
- Cut with a 5cm round cutter and place 2cm apart on a tray lined with baking paper.
- Gently knead any offcuts and reroll. Cut again and then discard these offcuts.
- Brush tops with a little milk and bake in the oven for 15 minutes.
- Serve warm with jam and cream!
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