Maggie Beer’s Sparkling Ruby Cabernet Scones
4 cups plain flour
1 1/4 tbspn baking powder
Pinch of salt
1/3 cup icing sugar
330ml Sparkling Ruby Cabernet
2/3 cup thickened cream
2/3 cup full cream milk
100g Raspberry & Pomegranate Jam to serve
100g whipped cream to serve
Preparation time – 10 minutes. Cooking time – 25 minutes.
Preheat a fan-forced oven to 180C and line a baking tray with baking paper.
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.
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.
Serve the scones with a bowl of Raspberry & Pomegranate Jam and some whipped cream to the side.