As summer rolls around and Wimbledon fever takes hold, there’s no better way to celebrate than with a quintessentially British twist on a classic teatime favorite. Enter the Strawberry Pimm’s Scone – a delightful fusion of traditional scones, juicy strawberries, and the beloved Pimm’s liqueur. This innovative creation is quickly becoming the must-serve dish for summer gatherings, especially during the world-famous tennis tournament.
The Rise of Strawberry Pimm’s Scones
Scones have long been a staple of British afternoon tea, but this new variation adds a refreshing summer flair. By incorporating the flavors of Pimm’s – a gin-based liqueur infused with fruits and spices – and fresh strawberries, these scones elevate the traditional recipe to new heights. The result is a perfect balance of sweet, tangy, and slightly boozy notes that capture the essence of a British summer.
A Crowd-Pleasing Wimbledon Snack
Wimbledon and strawberries go hand in hand, with the tournament famously serving over 60,000 pounds of the fruit each year. By combining this iconic Wimbledon snack with the comfort of a scone and the sophistication of Pimm’s, you’re creating a treat that’s sure to impress your guests as they watch the tennis matches.
These scones are not only delicious but also incredibly versatile. Serve them warm with clotted cream for a more traditional approach, or get creative with toppings like Pimm’s-infused whipped cream or a strawberry compote. The possibilities are endless, making these scones a fantastic canvas for your culinary creativity.
The Perfect Summer Party Food
Strawberry Pimm’s Scones are ideal for various summer gatherings beyond Wimbledon watch parties. They’re excellent for garden parties, picnics, and brunch gatherings. Their portable nature makes them easy to pack and share, while their unique flavor combination is sure to be a conversation starter among your friends.
Moreover, these scones offer a sophisticated alternative to the usual summer party fare. They pair wonderfully with a glass of chilled Pimm’s Cup or a flute of champagne, adding a touch of elegance to any occasion.
Health Benefits and Dietary Considerations
While indulgent, Strawberry Pimm’s Scones can be adapted to suit various dietary needs. Using whole wheat flour can increase their fiber content, while fresh strawberries provide a boost of vitamin C and antioxidants. For those avoiding alcohol, the Pimm’s can be substituted with a non-alcoholic version or omitted entirely, allowing everyone to enjoy this summer treat.
A Taste of British Summer
By serving Strawberry Pimm’s Scones, you’re not just offering a delicious snack – you’re providing a taste experience that encapsulates the best of British summer. The combination of traditional baking techniques with modern flavor twists creates a dish that’s both nostalgic and exciting.
As the Wimbledon tournament unfolds and summer parties fill our calendars, consider adding Strawberry Pimm’s Scones to your menu. They’re sure to be a hit with friends and family, offering a delightful way to celebrate the season and create lasting memories. Whether you’re a tennis fan or simply a lover of good food, these scones are the perfect way to embrace the flavors of summer and indulge in a truly British treat.
Strawberry Pimm’s Scones
Ingredients
For the Scones
- 2 cups All purpose flour 300 grams
- 4.5 tsp. baking powder
- 70 g butter, cold cut into small cubes
- 30 g light brown sugar
- 2 large lemons zested
- 150 ml buttermilk
- 2 tbsp full-fat milk
For the Fruit
- 3 tbsp Pimm's
- 1 tbsp. light brown sugar
- 2 cups strawberries hulled and sliced
- 1 large orange cut into cubes
- 1 handful Mint leaves
For the Cream
- 300 ml Whipping cream
- 2 tbsp. icing sugar
- 50 ml Pimm's
Instructions
- Heat oven to 400F/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.
