Strawberry and Prosecco Scones with Sparkling Lemon Glaze

Ingredients:

Scones

• 2 cups premium flour + extra for dusting
• 4 tbsp. granulated sugar
• 1.5 tsp baking powder
• 0.5 tsp coarse salt
• 6 tablespoons chilled unsalted butter, cut into pieces
• 1/3 cup of sour milk or kefir
• 1/4 cup prosecco (or more, if needed)
• 2/3 cup hulled and chopped fresh strawberries
• 1/3 tbsp. white chocolate granules
• Zest of 1 lemon

Lemon glaze

• 1 cup powdered sugar + more if needed
• Zest of 1 lemon
• A pinch of coarse salt
• 1-2 tbsp. l. prosecco

Preparation:

1. Preheat oven to 200°C, line a baking sheet with parchment paper and set aside.
2. Combine the flour, granulated sugar, baking powder, and salt in a food processor. Add the butter and pulse until pea-sized pieces of butter remain, about 20 seconds. Transfer to a bowl.
3. In another bowl, combine the sour milk and Prosecco and gently fold into the flour mixture. Gently fold in the strawberries and white chocolate chips. The dough should be dry, but if it looks too dry and won't come together, add a little more Prosecco.
4. On a lightly floured work surface, carefully roll the dough into a circle about 4 cm thick, then cut into 8 triangles. Transfer to a parchment-lined baking sheet and bake until dark golden brown, 16-18 minutes. Let cool completely, then drizzle with lemon glaze and sprinkle with fresh lemon zest.
   
   Note
   
   The dough disk can be frozen for up to 1 month. When ready to use, defrost at room temperature, slice, and bake.
5. Lemon glaze:
   Yield: 1/4 cup
   
   In a bowl, combine the powdered sugar, zest, salt, and 1 tablespoon of Prosecco. If the glaze is too runny, add more powdered sugar; if it's too thick, add more Prosecco.