Pimm’s Scones

Name: Pimm’s Scones
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Ingredients: 175 g strawberry jam; 50 mL Pimm’s; 175 g strawberries, hulled and finely chopped; Small handful mint, leaves picked and finely chopped; 275 g self-raising flour, plus extra to dust; 75 g butter, chilled and cubed; 50 g caster sugar; Finely grated zest 1 orange; 1 medium egg; 100 mL milk, plus extra to brush; 250 g clotted cream

Inspired by a favourite summer cocktail, these decadent scones up the ante of any afternoon tea.

By Georgie D'Arcy ColesUpdated: 21 February 2023

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We've turned the popular summer cocktail, Pimm's into a drizzle to top mini scones, perfect when served with clotted cream! These tasty scones would be the perfect addition to a Coronation afternoon tea or to bring along to a street party.

For more coronation recipes, check out our cakes and bakes collection.

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Yields:

Prep Time:

30 mins

Cook Time:

15 mins

Total Time:

45 mins

Cal/Serv:

328

Ingredients

For the filling

175 g
strawberry jam
50 ml
Pimm’s
175 g
strawberries, hulled and finely chopped
Small handful mint, leaves picked and finely chopped

For the scones

275 g
self-raising flour, plus extra to dust
75 g
butter, chilled and cubed
50 g
caster sugar
Finely grated zest 1 orange
1
medium egg
100 ml
milk, plus extra to brush

To serve

250 g
clotted cream

Directions

1. Step 1For the filling, in a small pan over low heat, stir the jam and Pimm’s until melted and combined. Increase heat to medium-high and bubble for 5min, or until thick and gloopy. Scrape into a medium bowl and set aside.
2. Step 2Preheat oven to 220°C (200°C fan) mark 7 and line a large baking sheet with baking parchment. For the scones, sift the flour and a pinch of salt into a large bowl. Add the butter and rub in using your fingertips until the mixture resembles breadcrumbs. Stir through the sugar and orange zest.
3. Step 3In a small jug, whisk the egg and milk, until combined. Make a well in the centre of the dry ingredients and pour in the egg mixture. Using a cutlery knife, gently mix, until the dough comes together. Knead briefly in the bowl to make a soft, but not sticky dough.
4. Step 4Lightly flour a worksurface, tip out the dough and divide in 1/2. Shape each portion into a 12cm disc, working it as little as possible. Cut each disc into 6 equal triangles.
5. Step 5Arrange the triangles on the lined sheet, spacing slightly apart. Brush the tops with milk and bake for 10min, or until risen and golden. Transfer to wire rack and leave to cool completely.
6. Step 6To serve, stir the strawberries and mint into the chilled jam mixture. Split the scones and serve with the clotted cream and strawberry filling.

GET AHEAD

Prepare to end of step 6 up to 6hr ahead. Once cool, pack scones into an airtight container. Cover jam mixture and set aside at room temperature. Complete recipe to serve.