Sparkling scones
A traditional scone with added fizz
Ingredients
- 700 g self-raising flour
- 1/2 tsp salt
- 115 g butter
- 3 medium eggs
- 100 ml cream
- 150 ml sparkling wine (such as Prosecco or Champagne)
Instructions
- Preheat your oven to 220C/200C fan/gas 7 and lightly grease two baking trays or line with parchment paper.
- In a large mixing bowl, sieve together the self-raising flour and salt.
- Add the chilled butter to the dry mixture, and using your fingertips, work the butter into the flour mixture until it resembles breadcrumbs.
- In a separate bowl, whisk together the eggs, cream, and sparkling wine until smooth.
- Make a well in the centre of the dry mixture, and pour in the wet ingredients. Use a fork to stir everything together until just combined.
- On a lightly floured surface, bring the dough together. Be careful not to overwork the dough. It will be a little sticky.
- Gently roll out the dough to about 2.5 cm (1 inch) thickness and cut out rounds using a straight edge biscuit cutter or drinking glass and place them onto the prepared baking sheet, leaving a few centimetres between each scone.
- Brush the tops of the scones with a little beaten egg.
- Bake the scones for 12–15 minutes, or until they are lightly golden brown and cooked through.
- Remove the scones from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.