why make this recipe
These scones are bright, light, and a bit fancy. Fresh strawberries and Prosecco make the dough soft and slightly sweet. The sparkling lemon icing adds a fresh tang. Make these when you want a simple treat that feels special.
introduction
This recipe makes tender scones with bits of fresh strawberry and a hint of bubbles from Prosecco. They bake quickly and look pretty with the lemon icing. If you need a savory main to go with these sweet scones, try Chicken Parmesan with Alfredo Sauce.
how to make Strawberry and Prosecco Scones with Sparkling Lemon Icing
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix flour, sugar, baking powder, and salt in a large bowl.
- Cut in cold cubed butter until the mix looks like coarse crumbs.
- Fold in diced strawberries gently so they do not break.
- Whisk Prosecco, egg, and vanilla in a separate bowl.
- Add wet mix to dry mix and stir until just combined. Do not overmix.
- Turn dough onto a floured surface, knead gently, pat into a 1-inch thick circle, and cut into wedges or use a biscuit cutter.
- Place scones on the baking sheet and bake 15–18 minutes until lightly golden.
- For the icing, mix powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle icing over warm or cooled scones and let it set before serving.
Ingredients :
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh strawberries, diced
- 1/2 cup Prosecco
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
Directions :
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gently fold in the diced strawberries.
- In a separate bowl, whisk together the Prosecco, egg, and vanilla.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Turn the dough onto a floured surface and knead gently. Pat into a 1-inch thick circle and cut into wedges or use a biscuit cutter.
- Place on the baking sheet and bake for 15-18 minutes or until lightly golden.
- For the icing, mix powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle the icing over scones and let set before serving.
how to serve Strawberry and Prosecco Scones with Sparkling Lemon Icing
Serve warm or at room temperature. These scones go well with a cup of tea, coffee, or a light fruit salad. Arrange them on a plate and drizzle extra icing if you like.
how to store Strawberry and Prosecco Scones with Sparkling Lemon Icing
Keep scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze uniced scones in a single layer, then transfer to a freezer bag for up to 2 months. Thaw and warm before icing.
tips to make Strawberry and Prosecco Scones with Sparkling Lemon Icing
- Keep the butter very cold for flaky scones.
- Do not overmix the dough; stop when it comes together.
- Pat the dough gently to keep the scones tender.
- Dice strawberries small so they spread evenly and do not make the dough too wet.
- If your Prosecco has strong bubbles, let it sit a minute so it calms before mixing.
variation (if any)
- Replace strawberries with raspberries or chopped peaches.
- Use sparkling water or club soda instead of Prosecco for a non-alcohol version.
- Add a teaspoon of lemon extract to the dough for extra lemon flavor.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well, then pat dry before folding into the dough.
Q: Can I skip the Prosecco?
A: Yes. Use milk, half-and-half, or a mix of milk and a little lemon juice as a substitute.
Q: How do I prevent soggy scones from the fruit?
A: Toss the fruit in a little flour before adding to the dough. Use small diced fruit and do not overmix.
Q: Can I make the icing thicker or thinner?
A: Add more powdered sugar to thicken or a few drops of water or lemon juice to thin it.
Q: What oven rack should I use?
A: Use the middle rack for even baking.
Strawberry and Prosecco Scones with Sparkling Lemon Icing
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Tender scones with fresh strawberries and Prosecco, topped with a sparkling lemon icing.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh strawberries, diced
- 1/2 cup Prosecco
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gently fold in the diced strawberries.
- In a separate bowl, whisk together the Prosecco, egg, and vanilla.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Turn the dough onto a floured surface and knead gently. Pat into a 1-inch thick circle and cut into wedges or use a biscuit cutter.
- Place on the baking sheet and bake for 15-18 minutes or until lightly golden.
- For the icing, mix powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle the icing over scones and let set before serving.
Notes
Keep the butter very cold for flaky scones. Use small diced fruit to avoid making the dough too wet. Store in an airtight container for up to 2 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
