Would you like some wine scones?
Wine scones? Now that sounds like my kind of afternoon tea!
Next time you’re having afternoon tea, try out this recipe. It will be sure to give your afternoon delight, that extra delight it deserves.
Typically to make a great scone, the secret ingredient is lemonade. This is what gives a scone that extra fluffiness and sweetness that makes passing up a scone hard to resist. For this scone recipe, rather than using lemonade, it uses Prosecco – Brown Brothers Prosecco.
Prosecco is an Italian sparkling wine variety. While its sparkling cousin Champagne is fermented in oak barrels, and can only be named Champagne if it comes from the Champagne region; Prosecco is fermented in stainless steel tanks, and can only be named Prosecco if it uses the Prosecco grape.
With my bottle of Prosecco lined up along side the other ingredients, I couldn’t resist but tip the bottle and enjoy a glass while baking. The taste – Fruity and smooth, with a dry finish. Delish!
600g Self-raising flour
120g Caster sugar
250ml Brown Brothers Prosecco
250ml Double Cream
1 tsp salt
Milk for brushing
Extra four for dusting.
Preheat oven to 180 degrees.
Sift flour, sugar and salt in to a bowl.
Combine the Prosecco with the double cream and add to the dry ingredients.
Gently mix and kneed until the mix has come together.
Roll out on a lightly floured surface until 1.5cm thick, and cut in to 5cm round discs.
Place on lined tray 2cm apart.
Brush tops with a little milk and place in oven for 14 minutes.
Super easy, and quick to make.
Serve up warm with some jam and cream, and a glass of Prosecco on the side of course, and I can guarantee the troops will be happy.
Until next time winos,
*Recipe credit to Brown Brothers Epicurean