Pimms Scones Recipes

PIMM'S SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7. Cover a baking sheet with baking parchment. Put the flour and baking powder in a large bowl, add a pinch of salt, then rub in the butter with your fingertips until it is mostly incorporated - unlike pastry, you don't need to worry about rubbing the butter in too finely. Stir in the sugar and lemon zest. In a jug, mix the buttermilk with the milk. Make a well in the centre of the flour mixture, then pour in the liquid. Use a knife to bring the dough together.
• Tip out onto a clean work surface and bring together with your hands. Patting is better than rolling so that you don't overwork the dough. Stamp out eight scones with a 7cm fluted cutter - you'll need to reshape the dough once from the trimmings. Put the scones on the baking sheet and bake on the top shelf for 10 mins until risen and the tops are golden. Cool on a wire rack.
• Mix the Pimm's and caster sugar in a bowl. Stir in the fruit, cover and infuse in the fridge for 1 hr, then stir in the mint leaves.
• In a large bowl, whisk the cream, icing sugar and Pimm's until the mix just holds its shape.
• Halve the cooled scones. Top the bottom half with a spoonful of cream and a spoonful of fruit, drizzle over some of the syrup, then sandwich with the top half.

PIMM'S CUP

Steps:

• To a large pitcher, add the strawberries, cucumbers, mint and lemon, lime and orange slices. Pour in the prosecco, Pimm's, Simple Syrup and lemon juice and stir to combine. Let stand at least 30 minutes for the fruit to impart its flavor to the drink.
• Stir in some ice to chill down the cocktail, then serve in glasses over ice, adding some fruit and cucumber to each glass.
• Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

PIMM'S CUP

Steps:

• Fill a highball glass with ice. Add Pimm's, lemon juice, and ginger ale to fill. Add cucumber, mint, strawberry, and lemon. Stir to combine. Garnish with mint sprig.

PIMM'S SCONES

Steps:

• For 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.
• Preheat 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.
• In 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.
• Lightly 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.
• Arrange 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.
• To serve, stir the strawberries and mint into the chilled jam mixture. Split the scones and serve with the clotted cream and strawberry filling.

SNOW CONE PIMM'S CUP

Steps:

• Handful fresh basil leaves, plus sprigs for serving
• Fill 4 highball glasses with crushed ice. Add 1 cucumber slice, 1 lemon slice and 2 strawberry halves to each glass.
• Add the Pimm's, sparkling lemonade and the remaining cucumbers, lemons and strawberries to a pitcher. Add the basil. Stir until combined, then pour evenly amongst the glasses. Top each with a sprig of basil.