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Classic scones with Pimm’s jam
Classic scones with Pimm’s jam
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Cooking Time40 minutes Serves12 scones / 2 x jars

Two garden party classics united in one glorious mash-up. Strawberries are low in pectin, the natural starch that helps jams set. If you can’t find jam sugar (which has added pectin), then add a high-pectin fruit, such as an apple, into the mix.



750g strawberries, hulled and large ones halved or quartered

500g jam sugar (or 500g granulated sugar, plus 1 eating apple, cored and chopped)

Juice of 1 lemon

Juice of ½ orange

2 tbsp Pimm’s No1


525g self-raising ¬flour, plus extra for dusting

1½ tsp baking powder

125g butter, cubed

60g caster sugar

260ml whole milk

1 tsp vanilla extract

A squeeze of lemon juice

1 egg, beaten

Whipped cream, to serve


1) Make the jam. Place a saucer into the freezer. Put the strawberries into a pan, add the sugar (and apple, if using), then cook on a low heat. Stir from time to time, till the sugar has melted and the berries are starting to exude their juices, then add the lemon and orange juices. Turn up the heat until it reaches a foaming fast boil, then cook for 10 minutes.

2) Remove the saucer from the freezer and drop a blob of jam onto it. Let it cool for a moment, then push it with your fingertip. If the surface of the blob wrinkles under the pressure, the jam is done (if not, cook for another 2 minutes, then test again). Remove from the heat and allow to cool. Skim off any scum from the surface, then stir in the Pimm’s and transfer to sterilised jars. Set aside until needed.

3) Heat the oven to 220C/gas 7. Add the flour and baking powder to a bowl with ¼ tsp salt and mix. Add the butter, rubbing it in with your fingertips until it resembles fine breadcrumbs, then stir in the caster sugar. Put the milk in a jug and add the vanilla extract and lemon juice. Make a well in the dry ingredients, then tip in the milk. Mix with a table knife until it comes together into a rough dough.

4) Tip out the dough onto a floured surface. Pat it out into a disc of around 4cm depth. Dip a smooth-edged 5cm cookie cutter in flour, then use it to stamp out scones from the dough, rerolling the off cuts as necessary (take care not to overwork the dough, however, or the scones will become tough). Brush the tops of each with a little beaten egg, then transfer to a baking tray and place in the oven.

5) Cook for 10 minutes, or until the scones have risen and are a tempting golden colour on top. Transfer to a cooling rack, to eat warm or at room temperature, smeared with plenty of Pimm’s jam and some whipped cream.