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RECIPE: Prosecco scones with raspberry jam


If you’ve had enough lockdown sourdough, start working on your scone recipes. This might be a good one to leave on the doorstep of friends in dire need of some comfort food with a little dash of something extra. Or if you’re lucky enough to not be in lockdown, this is a lovely little afternoon treat for friends and family. 

 

This recipe was shared with us from the folk at Ultimate Winery Experiences. For your chance to win an ultimate winery experience, enter our competition by heading to www.traveltalkmag.com.au/competitions/win-an-ultimate-winery-experience.

 

Image supplied by Ultimate Winery Experiences

 

INGREDIENTS

4 cups self-raising flour, sifted 

300ml cream 

300ml Brown Brothers Prosecco 

Raspberry jam

 

METHOD

Preheat the oven to 200°C.

Sift flour into a large bowl. Add cream and Prosecco, then mix together with a fork until combined.

Pat onto a well-floured board, cut with floured scone cutter and place on a baking tray.

Bake for 10-12 minutes and the leave to cool on trays.

To Serve

Lather scones with Brown Brothers Prosecco Raspberry jam, add a dash of whipped cream, and a glass of Prosecco.

 

TO SERVE

Lather scones with Brown Brothers Prosecco Raspberry jam, add a dash of whipped cream, and a glass of Prosecco.

 

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Published: 5 September 2021


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