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Cream scones with Pimm's strawberry jam

by Karen Burns-Booth
Cream scones with Pimm's strawberry jam

Cream scones with Pimm's strawberry jam

  • Snack
  • easy
  • Serves 10
  • 1 hour 30 minutes, plus overnight macerating time

PT1H30M

Why not try?

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!

Testing the jam setting point

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

Ingredients

Metric

Imperial

1
Start the jam the night before you plan to make it. Place the strawberries and sugar in a jam pan and mix well. Cover and keep in a cool place overnight
2
The next day, gently heat the strawberries and sugar until the sugar has dissolved, then bring it to a rolling boil and add the lemon juice. Boil for about 8–10 minutes
3
Check for a set after 8 minutes (using one of the techniques above) and when set, take the pan off the heat straight away. If the jam has not set, continue to boil, checking every 2–3 minutes until the set has been achieved
4
Spoon off any scum that has risen to the top, let the jam settle for 2–3 minutes then stir in the Pimm’s
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5
Ladle the hot jam into warm, sterilised jam jars and screw the lids on immediately. Label the jars and store in the fridge once opened
6
Now make the scones. Preheat the oven to 200°C/gas mark 6
7
Mix the flour with the bicarbonate of soda and salt and rub in the margarine or butter until the mixture resembles fine breadcrumbs
8
Add the sugar (and dried fruit if using) and mix well. Add the beaten egg and the single cream and mix with a palette knife until you have a soft dough
9
Turn the dough out onto a well-floured board and press it down until it is about 2cm in thickness. Stamp out the scones with a scone cutter, glaze them with a little milk and place onto a greased and/or lined baking tray
10
Bake for 12–15 minutes until they are well risen and golden brown
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11
Allow the scones to cool slightly on a wire cooling rack and serve warm with butter, jam and cream. Best eaten on the same day, but they can be frozen once they are cool
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