- 2½ cups Self Raising Flour
- 175ml double cream
- 175ml Prosecco (or cans are ideal, with just a little left over)
Preheat your oven to 180 degrees Celcius.
Line a baking tray with baking paper.
Combine all ingredients together in a bowl and gently mix with a wooden spoon until the dough comes together, this will happen fairly quickly.
Transfer the dough onto a lightly floured surface and roll to around 2.5cm thick.
Cut out six standard-sized scones, or twelve mini scones.
Bake for approximately 15 minutes or until just lightly golden.
cool slightly on a wire rack.