Theses decadent and delicious Champagne Scones are perfect for your next afternoon tea.
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This Champagne Scone recipe is a twist on our very popular Lemonade Scones. If you have some spare champagne (or a good sparkling wine) you need to get rid of this is the perfect way to glam up your afternoon tea!
Of course, there is a very good chance that if you are drinking champagne you won’t have any left but if you can spare a cup, try this recipe – it is delicious!
Ingredients
1 cup champagne
1 cup cream
3 cups self raising flour
1 tbsp sugar (optional)
Method
1. Preheat your oven to 220C.
2. Measure three cups of self-raising flour into a large bowl. Add the lemonade and the cream and mix with a knife until the dough comes together.
3. Turn the dough out onto the bench and pat out until it is about an inch thick. Using a cookie cutter or a glass, cut the scones into circles and place them on an oven tray. Brush a little bit of extra cream over them with a pastry brush.
4. Put into the oven and cook for 10-12 minutes or until the scones are puffed up and golden.
5. Serve with whipped cream, raspberry jam and a glass of champagne.
Theses decadent and delicious Champagne Scones are perfect for your next afternoon tea.
Follow ele on Instagram here. Click here to subscribe and receive the latest issue of ele Magazine delivered direct to your door!
This Champagne Scone recipe is a twist on our very popular Lemonade Scones. If you have some spare champagne (or a good sparkling wine) you need to get rid of this is the perfect way to glam up your afternoon tea!
Of course, there is a very good chance that if you are drinking champagne you won’t have any left but if you can spare a cup, try this recipe – it is delicious!
Ingredients
1 cup champagne
1 cup cream
3 cups self raising flour
1 tbsp sugar (optional)
Method
1. Preheat your oven to 220C.
2. Measure three cups of self-raising flour into a large bowl. Add the lemonade and the cream and mix with a knife until the dough comes together.
3. Turn the dough out onto the bench and pat out until it is about an inch thick. Using a cookie cutter or a glass, cut the scones into circles and place them on an oven tray. Brush a little bit of extra cream over them with a pastry brush.
4. Put into the oven and cook for 10-12 minutes or until the scones are puffed up and golden.
5. Serve with whipped cream, raspberry jam and a glass of champagne.
Want more? Click here for our recipe for Peach Galettes with Cinnamon and Ice-Cream and here for a classic Italian Panforte.
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