Prosecco Scones – The Real Way
“I’m glad I managed to fool a few of you on April Fool’s Day with my iron cooked scones I’m not usually one to do any fooling on April Fool’s but I know Billy is. Here's the recipe on how to REALLY make them!”
Prosecco Scones – The Real Way
I’m glad I managed to fool a few of you on April Fool’s Day with my iron cooked scones 😉 I’m not usually one to do any fooling on April Fool’s but I know Billy is. At the Sunday market I #brainfarted we should do some unconventional food styling, and the idea evolved from there. We sourced random objects from around the farm house where we were staying, including bubble wrap, but I just didn’t feel it worked well in photos. That’s probably the only reason why Gourmet Traveller and Donna Hay don’t style with bubble wrap 😉
We went back to the farmhouse after lunch to cook up afternoon tea, whilst the other awesome people of the photography masterclass (co-run by Ewen Bell) searched for hidden gems around Trentham. Billy hadn’t heard of or made lemonade scones before, so we had a #sconeoff. He used the tradition rubbing together of butter and flour method, and I used lemonade, but also did a batch with Prosecco.
Let me say, the Prosecco version was a success, and you can actually taste the Prosecco in them. A definite treat 
I love this photo Maureen took of me holding the scones <3 Make sure you check out her blog, she is bags of fun
And now, the REAL recipe, no irons involved!
- 4 cups self-raising flour, sifted
- 300ml cream
- 300ml Prosecco
- Preheat oven to 200°C.
- Sift flour into a large bowl, add cream and Prosecco.
- Mix together with 2 knives, until combined.
- Pat onto a well floured board, cut with floured scone cutter and place on baking tray.
- Bake for 10-12 minutes.
- Cool on trays, serve with jam and lashing of whipped cream, and a glass of Prosecco.
Lianne - April 6, 2014 at 9:44 am
WOW! They seriously look amazing! And since the prosecco is cooked in the scones, I can technically have them right? hehe (: Gorgeous photos as usual love! x
Helen (Grab Your Fork) - April 7, 2014 at 12:46 am
Tres fancy! And lovely bubblewrap-free food styling too
Heidi - Apples Under My Bed - April 7, 2014 at 8:35 am
What a fabulous recipe, lady! Gorgeous photos, as always x
Kitchen Diva - April 7, 2014 at 9:31 am
Thanks as always Wonder Woman – I love Prosecco, I love scones, and the rest of the bottle will go flat, so I guess there’s only one thing to do – High Tea with a glass of sparkling…
Ewen - April 7, 2014 at 6:24 pm
Almost seems like a shame to put perfectly good Prosecco into those scones, but when you can’t finish the whole bottle by yourself then it’s a great way to avoid waste
Shellie Froidevaux
All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)
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