Champagne and Raspberry Scones
Champagne and raspberry scones are truly special pastries, perfect for festive breakfasts or as an elegant dessert. The champagne's bubbles lighten the dough, while the raspberries' freshness and fruity flavour accentuate the pastry's sweetness. TIP: Gently fold the raspberries into the dough so they don't break, ensuring the scone remains crumbly and the fruit flavour is more intense. If you want a truly special presentation, serve with vanilla mascarpone or a little freshly whipped cream! These champagne and raspberry scones are not only delicious but also visually appealing and perfect for a festive breakfast or afternoon coffee.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2
In a large bowl, whisk together the whole wheat flour, baking powder, and salt.
3
Cut the cold butter into cubes, then rub it into the flour mixture until it resembles coarse crumbs.
4
In a separate bowl, combine the honey, champagne, milk, and egg.
5
Pour the wet ingredients into the dry ingredients and mix until just combined into a soft dough.
6
Gently fold in the fresh raspberries, being careful not to crush them.
7
On a lightly floured surface, shape the dough to about ¾ inch (2 cm) thick and cut into triangles or rounds.
8
Place the scones on the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
9
Let cool for a few minutes before serving fresh, dusted with powdered sugar or with a dollop of whipped cream.
