If you are following Behind The Chic on Instagram, you probably saw some pretty yummy photos on our stories. Abby posted a breakfast casserole and Christine posted homemade scones. We received so many messages about wanting both recipes so we are here to share!
First up are the Strawberry Prosecco scones Christine made. These are an indulgent breakfast/brunch treat for sure, so it helps to balance out with some savory options. Or maybe host your own afternoon high tea and serve with tea (duh), mini tea sandwiches, and even a little bubbly.
Strawberry and Prosecco Scones
-adapted from Food Network
Ingredients for Scones
- 2 cups all-purpose flour (you can sub in almond flour, gluten-free flour…or whatever kind of flour you’d like!)
- 4 tablespoons of granulated sugar
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of kosher salt
- 6 tablespoons of cold unsalted butter (cut into small pieces)
- 1/3 cup of buttermilk
- 1/4 of prosecco, or more if/as needed (you could sub sparkling cider instead!)
- 2/3 cup of hulled & chopped strawberries
- 1/3 cup white chocolate chips (sub in dark chocolate chips for Valentine’s Day..!?)
- Sparkling Icing (recipe below)
Ingredients for Sparkling Icing
- 1 cup of confectioners’ sugar
- Zest of 1 lemon
- Pinch of kosher salt
- 1-2 tablespoons of prosecco (again, could always swap out for sparkling cider)
Preheat oven to 400 degrees and line a baking sheet with parchment paper. In a food processor pulse together flour, sugar & salt, then add in butter. Continue pulsing until small, pea-sized balls form and dump mixture into a large bowl.
Whisk prosecco and buttermilk together in a separate bowl then gradually add in with the dry ingredients. Fold in the strawberries and white chocolate chips. The mixture should be dry, however if it doesn’t seem to be sticking together/is too dry try adding in a touch more prosecco.
Sprinkle some flour on a hard, flat surface and roll out dough in a circular shape with a rolling pin. Dough should be about 1 1/2 inches think. Cut dough into 8 equal (or, as equal as you can make 😉 ) slices, like cutting a pizza. Transfer scones onto parchment-lined baking sheet and bake for about 20 minutes, or until golden brown on top.
For Sparkling Icing, mix confectioners’ sugar, salt, prosecco and lemon zest together. If mixture seems too thick, add a little more prosecco. If it seems too thin, add a tiny more confectioners’ sugar in.
Once scones are completely cooled, drizzle the Sparkling Icing on top of the scones. Eat and enjoy!