Pimm’s Scones

Inspired by a favourite summer cocktail, these decadent scones up the ante of any afternoon tea. Hands-on time 30min, plus cooling. Cooking time about 15min. Makes 12

FOR THE FILLING

175g strawberry jam

50ml Pimm’s

175g strawberries, hulled and finely chopped

Small handful mint, leaves picked and finely chopped

FOR THE SCONES

275g self-raising flour, plus extra to dust

75g butter, chilled and cubed 50g caster sugar

Finely grated zest 1 orange 1 medium egg

100ml milk, plus extra to brush

TO SERVE

250g clotted cream

1 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.

2 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 butter and rub in using fingertips until mixture resembles breadcrumbs. Stir through the sugar and orange zest.

3 In a small jug, whisk egg and milk until combined. Make a well in the centre of the dry ingredients; pour in egg mixture. Using a cutlery knife, gently mix until dough comes together. Knead briefly in the bowl to make a soft, not sticky, dough.

4 Lightly dust a work surface with flour, tip out the dough and divide in ½. Shape each portion into a 12cm disc, working the dough as little as possible. Cut each disc into 6 equal triangles.

5 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 a wire rack and leave to cool completely.

6 To serve, stir strawberries and mint into the jam mixture. Split scones and serve with strawberry filling and clotted cream.

PER FILLED SCONE 328cals, 4g protein, 20g fat (12g saturates), 32g carbs (13g total sugars), 2g fibre

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