Step 1: Preheat a fan-forced oven to 180C and line a baking tray with baking paper.

Step 2: Sift together the flour, baking powder, salt and icing sugar into a large bowl. Make a well in the centre and gradually fold in the Sparkling Ruby Cabernet, cream and the milk until you have a soft dough (it shouldn't be sloppy or dry – you may need to use more or less cream and milk, depending on the moisture content of the flour). Take care not to over-mix.

Step 3: Turn out the dough onto a lightly floured bench and gently pat down to flatten it out to a thickness of about 3cm. Use a 5 cm round cutter to cut out 24 discs and place them close together on the prepared baking tray. Bake for 20–25 minutes or until golden and well risen.

Step 4: Serve the scones with a bowl of Raspberry & Pomegranate Jam and some whipped cream to the side.