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Preheat oven to 220C/200C fan forced and line a large baking tray with baking paper.
Sift the flour into a large bowl. Make a well in the centre. Add the cream and Prosecco to the well. Use a flat-bladed knife to mix until just combined. Gather the dough together and transfer to a lightly floured benchtop. Gently knead until just smooth. Press out dough to form a 2cm-thick disc.
Use a 6cm round cutter to cut 9 rounds from the dough, re-rolling any off-cuts, if needed (see note).
Arrange the rounds, just touching, on the prepared tray and brush the tops lightly with extra cream. Bake for 15 minutes or until risen and lightly golden brown. Transfer to a wire rack to cool slightly.
Cut the scones in half horizontally and serve warm or at room temperature with jam and cream alongside.