Buttermilk Scones with Pimms Marinated Strawberries

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Buttermilk Scones with Pimms Marinated Strawberries

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A beautiful Afternoon Tea delight from Shane Smith – Buttermilk Scones with Pimms Marinated Strawberries.

If you’ve never topped your scones with semi whipped cream and Pimms marinated fruits, it’s a complete game changer.

Sponsored by Kenwood Ireland

Ingredients

  • Scones:
  • 450g self raising flour
  • 85g caster sugar
  • pinch salt
  • 1/2 tsp baking powder
  • 120g butter
  • 1 medium egg
  • 220ml buttermilk
  • Egg wash:
  • 1 egg, beaten
  • Pimms Strawberries:
  • 80ml Pimms
  • 2 tbsp caster sugar
  • 500g sliced strawberries
  • Zest of 1 medium orange
  • 3 medium oranges, segmented & juiced
  • 15 mint leaves chopped
  • 250ml single cream, whipped
  • Scones:
  • 450g self raising flour
  • 85g caster sugar
  • pinch salt
  • 1/2 tsp baking powder
  • 120g butter
  • 1 medium egg
  • 220ml buttermilk
  • Egg wash:
  • 1 egg, beaten
  • Pimms Strawberries:
  • 80ml Pimms
  • 2 tbsp caster sugar
  • 500g sliced strawberries
  • Zest of 1 medium orange
  • 3 medium oranges, segmented & juiced
  • 15 mint leaves chopped
  • 250ml single cream, whipped

Instructions

  1. Pre-heat your oven to 180C/160C Fan/ Gas 4/350F
  2. Into your Kenwood mixing bowl, fitted with the kBeater add the flour, sugar, baking powder and salt. Mix.
  3. To this add the butter and mix slowly until you are left with a texture that resembles fine breadcrumbs.
  4. Add the egg and buttermilk, mix.
  5. Once a soft dough is reached, turn out onto a floured work surface. Try not to over mix at this point.
  6. Roll out so the mix is roughly 2 inches thick.
  7. Dip a 5cm round scone cutter in flour and cut out 12 scones trying to use as much of the dough as possible.
  8. Place these scones on a lined baking tray and egg wash the top.
  9. Pop into the preheated oven and bake for 20-25 minutes.
  10. While they are baking, get cracking on the Pimms strawberries.
  11. To a medium sized bowl, add the Pimms, caster sugar, cut strawberries, orange juice, zest, segments and chopped mint. Mix well and keep chilled until needed.
  12. Once the scones are baked, remove and allow to cool on a wire rack.
  13. To serve, cut your scones in half, spoon on some cream and top with the Pimms marinated strawberries & enjoy.
  14. Pre-heat your oven to 180C/160C Fan/ Gas 4/350F
  15. Into your Kenwood mixing bowl, fitted with the kBeater add the flour, sugar, baking powder and salt. Mix.
  16. To this add the butter and mix slowly until you are left with a texture that resembles fine breadcrumbs.
  17. Add the egg and buttermilk, mix.
  18. Once a soft dough is reached, turn out onto a floured work surface. Try not to over mix at this point.
  19. Roll out so the mix is roughly 2 inches thick.
  20. Dip a 5cm round scone cutter in flour and cut out 12 scones trying to use as much of the dough as possible.
  21. Place these scones on a lined baking tray and egg wash the top.
  22. Pop into the preheated oven and bake for 20-25 minutes.
  23. While they are baking, get cracking on the Pimms strawberries.
  24. To a medium sized bowl, add the Pimms, caster sugar, cut strawberries, orange juice, zest, segments and chopped mint. Mix well and keep chilled until needed.
  25. Once the scones are baked, remove and allow to cool on a wire rack.
  26. To serve, cut your scones in half, spoon on some cream and top with the Pimms marinated strawberries & enjoy.
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