Imagine biting into a heavenly scone that combines the elegance of Prosecco, the sweetness of fresh strawberries, and a zesty lemon icing that dances on your palate. These aren't just ordinary scones – they're a culinary experience that transforms your typical breakfast into an extraordinary gastronomic adventure. Perfect for impressing guests, treating yourself, or elevating your weekend brunch, these Strawberry and Prosecco Scones are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: British
Serves: 12 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold
- 1 cup strawberries, diced
- 1/2 cup Prosecco
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Cut the cold unsalted butter into small cubes and add it to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
- Gently fold in the diced strawberries, ensuring they are evenly distributed throughout the flour mixture.
- Make a well in the center of the mixture and pour in the Prosecco. Using a fork, gently mix until the dough starts to come together. Be careful not to overmix; it’s okay if the dough is slightly sticky.
- Transfer the dough onto a lightly floured surface. With floured hands, gently knead the dough a few times until it is smooth. Pat the dough into a rectangle about 1-inch thick.
- Using a sharp knife or a bench scraper, cut the dough into 12 equal squares or triangles. Place the scones onto the prepared baking sheet, leaving some space between each one.
- For a golden finish, you can brush the tops of the scones with a little extra Prosecco or milk.
- Bake in the preheated oven for 15-20 minutes, or until the scones are lightly golden and a toothpick inserted into the center comes out clean.
- While the scones are baking, prepare the sparkling lemon icing. In a medium bowl, whisk together the powdered sugar and lemon juice until smooth. If the icing is too thick, add a little more lemon juice or a splash of water to reach your desired consistency.
- Once the scones are baked, remove them from the oven and let them cool on a wire rack for about 5 minutes.
- Drizzle the sparkling lemon icing over the warm scones. Allow the icing to set for a few minutes before serving.
- Enjoy your Strawberry and Prosecco Scones with Sparkling Lemon Icing warm or at room temperature, perfect for a delightful afternoon tea or brunch!
Tips
- Keep your butter ice-cold: The secret to flaky scones is using cold butter that hasn't melted. If it starts to warm up, pop it back in the refrigerator.
- Don't overwork the dough: Mix just until ingredients are combined. Overmixing will make your scones tough instead of tender.
- Use fresh, ripe strawberries: The quality of your fruit makes a huge difference in flavor. Choose strawberries that are bright red and fragrant.
- For an extra sparkle, use a microplane to zest some lemon into your icing for an intense citrus punch.
- If you don't have Prosecco, champagne or sparkling wine work just as well. The carbonation helps create a lighter texture.
- Let the scones cool slightly before icing to prevent the glaze from melting completely.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 30mg
