I was so glad you all enjoyed the boozy berry sponge so much, so I thought it was only right we re-invent another classic and add some boozy berries to some beautiful fresh scones!
I used to make scones all the time as a child, mainly because of food tech at school but I have fond memories of thinking I was a Masterchef because I could make scones without messing them up, now I realise they are just a very simple and satisfying recipe that is a good bake for all age groups and abilities, if you’ve never made scones before then I highly recommend you try out this recipe, you’re gonna get such a boost from these!
- Preheat the oven to 220C/ 200 Fan/ Gas Mark 7. In a large bowl tip the flour, baking powder, and a pinch of salt stir this together with a wooden spoon until the ingredients have combined.
- This is the fun but messy part. Add the cubed butter into the flour mix and sift the butter and flour through your fingers until you have a breadcrumb-like consistency, continue doing this until there is no clumpy butter left before stirring in the caster sugar.
- Now, in a microwave-proof jug, heat the milk in the microwave on a medium setting for around 30 seconds, we want the milk to be warmed through but not hot, then squeeze in some lemon juice and vanilla, stir and set aside.
- Make a well in the middle of your butter and flour mix then pour in the milk. Stir this rapidly together with a knife or spatula until you have a clumpy pastry. It’s ok if it seems wet, just keep incorporating all the dry mix.
- Tip your pastry mix out onto a lightly floured surface then gently press and knead together until you have a smooth, flat square around 1-1 1/2inches thick.
- Using a round cookie cutter, press out 4-5 scones, you might need to re-roll a couple of times to use it all up, then place them on a tray on top of a baking mat, leave a good gap between each scone as these get BIG.
- Whisk up an egg in a mug and brush it over the top and sides of the scones so we get a lovely golden glaze while baking. Pop the scones in the oven for 10-15 mins until the dough has firmed up and they are golden-yellow, if the colour is right but they still feel a little doughy after 10 mins then put some foil over the top and pop them back in the oven.
- Take the scones out of the oven and let them cool for at least 10 mins before slicing each one in half.
- Now onto the filling! Pour the cream into an electric whisk bowl with a tsp of vanilla extract and let this whisk for around 10 mins until you have a stiff whipped cream.
- Using a knife, spread the whipped cream across the bottom half of each scone, we want a nice thick layer of cream to cut through the pastry. Then spoon on a few berries and some of that fizzy Prosecco syrup!
- Put the tops on the scones and gently press (but don’t squash!) the tops on just to connect it with the filling and then you’re ready to eat!