Ingredients
3½ cups self-raising flour
¼ cup caster sugar
1 cup cream
1 cup pink sparkling wine
Extra ¼ cup self-raising flour, for dusting
1 tbs milk, for brushing
300ml tub thickened cream
Pink food colouring
Strawberry jam, to serve

1. Sift flour and sugar together into a large bowl. Make a well in the centre. Add cream and wine. Stir gently with a wooden spoon until mixture just comes together.

2. Turn dough onto a lightly floured surface. Knead gently until just smooth. Dust top of dough with extra flour and gently roll out until 2cm thick. Using a 3.5cm cutter, cut rounds from dough. Repeat rolling and cutting with any remaining dough. Place rounds, about 4cm apart, onto 3 oven trays lined with baking paper. Brush tops with milk.

3. Cook scones, one tray at a time, in a hot oven (200°C) for about 10 minutes or until golden brown and cooked when tested.

4. Meanwhile, beat cream in a small bowl with an electric mixer until firm peaks form. Tint with a few drops of pink food colouring, beating until just combined.

5. Serve warm scones with strawberry jam and cream.

Tip: Lightly dust the round cutter with extra flour to keep dough from sticking to it.