Pimm’s Scones Recipe

Perfectly whipped cream in our EK4245 Stand Mixer pimms-scones.png


For the scones
300g self-raising flour
½ tsp baking powder
70g cold butter, cut into small cubes
30g golden caster sugar
zest 2 lemons
150ml milk

For the filling
3 tbsp Pimm's
1 tbsp golden caster sugar
300g pack strawberries, hulled and sliced
1 large orange, cut into cubes
handful mint, leaves picked

For the cream
300ml double cream
2 tbsp icing sugar
50ml Pimm's


Step 1: Preheat the oven to 220C/200C fan/gas 7 and cover a baking sheet with baking parchment
Step 2: Add 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
Step 3: Stir in the sugar and lemon zest, then make a well in the centre of the flour mixture, and pour in the milk, then use a knife to bring the mixture together
Step 4: Tip the mixture out onto a clean work surface and bring together with your hands, making sure not to overwork the dough
Step 5: Stamp out eight scones with a 7cm fluted cutter and place the scones on the baking tray and bake on the top shelf for 10mins until risen and the tops are golden
Step 6: Mix the Pimm’s and caster sugar in a bowl, then stir in the fruit, cover and infuse in the fridge for 1 hr, and stir in the mint leaves
Step 7: In a stand mixer, whisk the cream, icing sugar and Pimm’s until the mix just holds its shape
Step 8: Halve the cooled scones and top the bottom half with a spoonful of cream and a spoonful of fruit, then sandwich with the top half and finish off with a sprinkle with icing sugar