Cream scones with Pimm's strawberry jam

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Karen serves up her cream scones recipe with homemade Pimm's strawberry jam – the perfect recipe for Wimbledon fans who want to keep stocked up on summery treats for the tournament. This recipe makes ten large scones and four 250g jars of jam.

First published in 2016

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




Pimm's strawberry jam

  • 500g of strawberries, hulled an halved if they are very large
  • 500g of white cane sugar
  • 1 lemon, juiced
  • 4 tbsp of Pimm's, No. 1 Cup

Cream scones

  • 450g of self-raising flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 110g of butter, soft, or margarine
  • 75g of caster sugar
  • 75g of mixed dried fruits, optional
  • 1 large egg, beaten
  • 150ml of single cream
  • milk, to glaze


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
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
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
Spoon off any scum that has risen to the top, let the jam settle for 2–3 minutes then stir in the Pimm’s
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
Now make the scones. Preheat the oven to 200°C/gas mark 6
Mix the flour with the bicarbonate of soda and salt and rub in the margarine or butter until the mixture resembles fine breadcrumbs
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
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
Bake for 12–15 minutes until they are well risen and golden brown
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
First published in 2016

Karen Burns-Booth is a freelance food & travel writer, recipe developer and food stylist with a passion for local, seasonal ingredients.

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