Cream scones with Pimm's strawberry jam

It’s nearly time for tennis, and by tennis I mean that quintessential of all tennis tournaments, Wimbledon. Along with shouts of 'deuce' from the umpire, and the sound of the 'oohs' and 'aahs' as well-known tennis players battle it out with unknown players, there’s always 'Strawberries and Cream' with a glass of Pimm’s to look forward to as well.

But, if you are watching Wimbledon at home on the telly, then why not elevate the tradition a wee bit and bake, make and enjoy a special Wimbledon afternoon tea? You can still enjoy strawberries and cream, as well as a cheeky glass of Pimm’s, but as part of a cream tea with homemade fluffy fruit scones and Pimm’s strawberry jam.

My two recipes for Pimm’s strawberry jam and cream scones are easy to make, and all you need is one punnet (500g) of strawberries to make the jam, as well as a bottle of Pimm’s and sugar too, of course! The recipe for the fruity scones is a doddle, and the extra special ingredient is cream, which works with the bicarbonate of soda to produce light, fluffy and very big scones, with a larger surface area to dollop on the jam and extra cream!

The recipes are shared below, and are perfect for all summery teatime treats, not just for Wimbledon. Enjoy the tournament this year, and I hope your favourite tennis player wins!

Flake test

Dip a large spoon into the pan of jam and scoop out a spoonful. Hold the spoon horizontally over the pan of jam and allow the jam to drip – setting point has been reached when the jam forms a long drip, slightly resembling webbed feet, and hangs without dropping from the spoon.

Cold plate test

Place two or three saucers in the freezer. Once cold, spoon a spoonful of jam onto the cold saucers, and push the jam with your finger. Setting point has been reached when the jam wrinkles and sets.

Temperature test

Place a sugar thermometer in a jug of boiling water just before testing for a set. Lower the thermometer into the jam – setting point has been reached when the reading reaches 104.5°C