Ingredients
600g plain flour
1 1 tbspn baking powder
Pinch of salt
55g icing sugar
330ml Sparkling Ruby Cabernet
160ml thickened cream
160ml full cream milk
100g Raspberry & Pomegranate Jam to serve
100g whipped cream to serve
600g plain flour
1 1 tbspn baking powder
Pinch of salt
55g icing sugar
330ml Sparkling Ruby Cabernet
160ml thickened cream
160ml full cream milk
100g Raspberry & Pomegranate Jam to serve
100g whipped cream to serve
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Methods
Tip: Preparation time - 10 minutes. Cooking time - 25 minutes.
1
Preheat a fan-forced oven to 180C and line a baking tray with baking paper.
2
Sift together the flour, baking powder, salt and icing sugar into a large bowl. Make a well in the centre and gradually fold in the Sparkling Ruby Cabernet, cream and the milk until you have a soft dough (it shouldn't be sloppy or dry – you may need to use more or less cream and milk, depending on the moisture content of the flour). Take care not to over-mix.
3
Turn out the dough onto a lightly floured bench and gently pat down to flatten it out to a thickness of about 3cm. Use a 5 cm round cutter to cut out 24 discs and place them close together on the prepared baking tray. Bake for 20–25 minutes or until golden and well risen.
4
Serve the scones with a bowl of Raspberry & Pomegranate Jam and some whipped cream to the side.
Tip: Preparation time - 10 minutes. Cooking time - 25 minutes.
1
Preheat a fan-forced oven to 180C and line a baking tray with baking paper.
2
Sift together the flour, baking powder, salt and icing sugar into a large bowl. Make a well in the centre and gradually fold in the Sparkling Ruby Cabernet, cream and the milk until you have a soft dough (it shouldn't be sloppy or dry – you may need to use more or less cream and milk, depending on the moisture content of the flour). Take care not to over-mix.
3
Turn out the dough onto a lightly floured bench and gently pat down to flatten it out to a thickness of about 3cm. Use a 5 cm round cutter to cut out 24 discs and place them close together on the prepared baking tray. Bake for 20–25 minutes or until golden and well risen.
4
Serve the scones with a bowl of Raspberry & Pomegranate Jam and some whipped cream to the side.
