Prosecco Scones
Just in time for National Cream Tea Day…a gloriously indulgent twist on a Devon classic — light, golden and utterly celebration-worthy!
Makes: 8–10 scones
Prep time: 15 minutes | Cook time: 12–14 minutes**
You’ll need:
- 450g self-raising flour, plus extra for dusting
- 1 tsp baking powder
- Pinch of salt
- 85g cold unsalted butter, cubed
- 3 tbsp caster sugar
- 150ml Prosecco, at room temperature
- 75ml whole milk
- 1 egg, beaten (for glazing)
- 1 tub of Langage Farm Devonshire Clotted Cream
- Your favourite strawberry jam
Method:
- Preheat your oven to 220°C / 200°C fan / Gas Mark 7. Lightly flour a baking tray or line with baking parchment.
- Sift the flour, baking powder and salt into a large bowl. Add the cold cubed butter and rub in lightly with your fingertips until the mixture resembles fine, even breadcrumbs. Stir in the caster sugar.
- Make a well in the centre. Pour in the Prosecco and milk together and mix quickly and lightly with a butter knife until a soft dough just comes together. Work quickly and don’t overwork the dough — that’s the secret to a beautifully light scone!
- Turn out onto a lightly floured surface and gently pat out to around 2.5cm thick. Use a 6cm round cutter to cut out your scones, pressing straight down without twisting for the best rise.
- Place onto your prepared baking tray, brush the tops lightly with beaten egg and bake for 12–14 minutes until risen and gloriously golden.
- Transfer to a wire rack and leave to cool — though they are absolutely wonderful still slightly warm!
The Devon Way:
Split your Prosecco scone, add a wonderfully generous spoonful of Langage Farm Devonshire Clotted Cream first — then the jam. Always cream first. That is the Devon way, it has always been the Devon way, and we shall not be moved on this!