Buttermilk Scones with Pimms Marinated Strawberries by Shane Smith
| Serves: 12 | Chef: Shane Smith | Category: Cakes | Course: Dessert | Machine: Mixer | Total time (min.): 40 |
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!
Ingredients
For the scones:
- 450g self-raising flour
- 85g caster sugar
- pinch salt
- 1/2 tsp baking powder
- 120g butter
- 1 medium egg
- 220ml buttermilk
For the egg wash:
- 1 egg, beaten
For the Pimms strawberries:
- 80ml Pimms
- 2 tbsp caster sugar
- 500g sliced strawberries
- zest of 1 medium orange
- 3 medium oranges, segmented & juiced
- 15 mint leaves chopped
- 250ml single cream, whipped
Tools
- Titanium Chef Patissier XL
Method
For the scones:
- Pre-heat your oven to 180C/160C Fan/ Gas 4/350F
- Into your Kenwood mixing bowl, fitted with the kBeater add the flour, sugar, baking powder and salt. Mix.
- To this add the butter and mix slowly until you are left with a texture that resembles fine breadcrumbs.
- Add the egg and buttermilk, mix.
- Once a soft dough is reached, turn out onto a floured work surface. Try not to over mix at this point.
- Roll out so the mix is roughly 2 inches thick.
- Dip a 5cm round scone cutter in flour and cut out 12 scones trying to use as much of the dough as possible.
- Place these scones on a lined baking tray and egg wash the top.
- Pop into the preheated oven and bake for 20-25 minutes.
- Once the scones are baked, remove and allow to cool on a wire rack.
For the Pimms strawberries:
- To a medium-sized bowl, add the Pimms, caster sugar, cut strawberries, orange juice, zest, segments and chopped mint.
- Mix well and keep chilled until needed.
To serve:
- Cut your scones in half, spoon on some cream and top with the Pimms marinated strawberries & enjoy.