Strawberry White Chocolate and Prosecco Scones with Sparkling Lemon Icing Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			2 cups all-purpose flour, plus additional for dusting 4 tablespoons granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon kosher salt 6 tablespoons cold unsalted butter, cut into pieces 1/3 cup buttermilk 1/4 cup prosecco, or more as needed 2/3 cup fresh strawberries, each cut into six pieces 1/2 cup white chocolate chips SPARKING LEMON ICING: 1/2 cup confectioners' sugar, plus additional as needed Zest of 1 lemon 1 tablespoons prosecco
			Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. Pulse together the flour, granulated sugar, baking powder and salt in a food processor. Add the butter and pulse until pea-sized butter balls form, about 20 seconds. Turn out into a bowl. Whisk together the buttermilk and prosecco in another bowl and gently mix together with the dry ingredients. Gently fold in the strawberries and white chocolate chips. (The dough should be dry, but if it looks very dry and isn't coming together into a loose dough, add in a splash or two more of prosecco.) Gently roll out the dough on a lightly floured surface and form into a circle about 1 1/2 inches high, then cut into 8 wedges. Transfer to the parchment-lined baking sheet and bake until golden brown, 16 to 18 minutes. Once removed from oven drizzle with Sparkling Lemon Icing. SPARKING LEMON ICING: - Whisk together the confectioners' sugar, zest and 1 tablespoon prosecco.