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Buttermilk Scones with Pimms Marinated Strawberries by Shane Smith

Serves: 12Chef: Shane SmithCategory: CakesCourse: DessertMachine: MixerTotal time (min.): 40
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What could be better than topping a buttermilk scone with whipped cream and Pimms marinated strawberries? Once you try this recipe it is a complete game-changer! Shane’s recipe is perfect for bringing the ultimate summer flavours into your afternoon tea. This recipe uses orange zest and juice to add a fresh zing to these sweet treats!


For the scones:

For the egg wash:

For the Pimms strawberries:



For the scones:

  1. Pre-heat your oven to 180C/160C Fan/ Gas 4/350F
  2. Into your Kenwood mixing bowl, fitted with the kBeater add the flour, sugar, baking powder and salt. Mix.
  3. To this add the butter and mix slowly until you are left with a texture that resembles fine breadcrumbs.
  4. Add the egg and buttermilk, mix.
  5. Once a soft dough is reached, turn out onto a floured work surface. Try not to over mix at this point.
  6. Roll out so the mix is roughly 2 inches thick.
  7. Dip a 5cm round scone cutter in flour and cut out 12 scones trying to use as much of the dough as possible.
  8. Place these scones on a lined baking tray and egg wash the top.
  9. Pop into the preheated oven and bake for 20-25 minutes.
  10. Once the scones are baked, remove and allow to cool on a wire rack.

For the Pimms strawberries:

  1. To a medium-sized bowl, add the Pimms, caster sugar, cut strawberries, orange juice, zest, segments and chopped mint.
  2. Mix well and keep chilled until needed.

To serve:

  1. Cut your scones in half, spoon on some cream and top with the Pimms marinated strawberries & enjoy.