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Prosecco Scones

Iron Chef Shellie
Print Recipe


  • 4 cups self-raising flour sifted
  • 300 ml cream
  • 300 ml 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.