Festive Champagne Scones

Festive Champagne Scones

Scones may seem like humble fare, but with the addition of bubbles and roses, you will soon have festive champagne scones fit for a sparkling party.

Cut in star shapes and laced with granulated rose hips and dried rose petals, these scones are a charming addition to a holiday tea, brunch, or late-night soiree. Not only do they taste delightful, but you can feel a bit proud of yourself knowing that the rose hips and rose petals you've just devoured are excellent for supporting heart health.

How to Make Festive Champagne Scones with Roses

Usually, scones are made with heavy cream, buttermilk, or milk, but these beauties are made with champagne.

This is not the recipe to splash out on Veuve Clicquot. Since you're baking with champagne instead of toasting friends and loved ones, the cheapest bottle you can find will do just fine. In fact, a bottle of prosecco will also do nicely and a bottle of sparkling white wine will suit in a pinch.

Since this recipe uses frothy champagne to bind the dough together, you'll need real butter to add richness and flavor. You could also use butter-flavored shortening if you don't have butter, but the chemical butter flavor may be too overpowering for the delicate champagne.

The key to a light and flaky scone dough is not to overwork it. Simply cut in the butter until the mixture resembles coarse sand. Then add the champagne and toss gently with a fork before turning it out onto a floured surface and kneading only long enough to bring the dough together into a circle about 1-inch thick.

When I pondered how to flavor these festive champagne scones, I couldn't think of any more celebratory combination than champagne and roses. These scones have two layers of rose goodness. The first is granulated rose hips which impart a rich, tart, cranberry-like flavor.

The second layer is dried rose petals which bring fragrance and texture. They are delicate enough to complement the champagne and make the dough so pretty dotted with flecks of pink, ruby, and magenta.

You can make these scones in any shape you like, but I went with stars because they felt celebratory and fun. You could also try hearts, wedges, or traditional circles.

Serving and Tea Pairings

Although these champagne scones are fine without a glaze, they are even more festive with one.

Simply whisk together powdered sugar with enough champagne to make a smooth glaze. Once the scones have fully cooled, drizzle them with the glaze then sprinkle with granulated rose hips for added crunch.

Be sure the scones are completely cooled before glazing. Otherwise, the glaze will melt and you'll be left with messy puddles of glaze on your serving platter instead of pretty drizzles on your scones.

These festive champagne scones lend themselves to decadence, so serve them with rose jelly and vanilla-infused whipped cream or crème fraiche.

These festive champagne scones are delightful paired with teas that are fragrant and fruity.

Our Strawberries & Cream black tea with rose is an ideal blend for a cuppa, and our Portland Rose City Chai with hints of blackberry and rose is a truly cozy option. For a soothing herbal blend, try our Calm Chamomile Bloom herbal tea with roses and lavender.

Festive Champagne Scones with Roses

  • 2 cups white flour
  • 1/4 cup granulated rose hips
  • 4 teaspoon baking powder
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 1/2 cup butter, cut into pieces
  • 1 large egg
  • 2/3 cup champagne or prosecco
  • 1 teaspoon vanilla
  • 1/4 cup edible dried rose petals
  • 1/2 cup powdered sugar
  • champagne or prosecco
  • granulated rose hips
Preheat oven to 450°F.
Place flour, granulated rose hips, baking powder, sugar, and salt into a medium bowl and stir to combine.
Add butter pieces and cut in until mixture resembles coarse sand.
In a small bowl whisk together egg, milk, and vanilla until smooth.
Pour wet ingredients into dry and toss with a fork just until moistened. Add rose petals and toss gently.
Pour out onto lightly floured surface and knead lightly just until mixture comes together. Press into a circle about 1-inch thick and cut into desired shape. Place on baking sheet covered with baking paper about 2 inches apart.
Bake for 1-12 minutes until scones are risen and tops are golden brown. Remove from oven, place biscuits on cooling rack and set aside to cool.
Place powdered sugar in small bowl and add just enough champagne to make a smooth glaze.
When scones are cool, drizzle with champagne glaze and sprinkle with granulated rose hips.

Krista Bjorn

Canadian born Krista Bjorn has been traveling and exploring for over 20 years and loves every crazy, embarrassing, and wonderful moment. She's lived in Russia and Portugal and now makes her home in beautiful Queensland, Australia, saving her pennies for her next trip. Her food, photography and travel blog is Rambling Tart.
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