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Pimms Clotted Cream Tea

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Summer is the time for fresh fruit, clotted cream teas and Pimms! So what better than both mixed into one with a clotted cream tea with Pimms infused summer fruits.

Prepare to impress others with this zesty, clotted cream teas, that will take Pimm’s O’Clock to the next level!


  • For the Scones

o   300g self-raising flour

o   ½ tsp baking powder

o   70g cold butter, cut into small cubes

o   30g golden caster sugar

o   Zest 2 lemons

o   150ml buttermilk

o   2 tbsp full-fat milk

  • For the Fruit

o   3 tbsp Pimm’s

o   1 tbsp golden caster sugar

o   300g pack strawberries, hulled and sliced

o   1 cup apricots, pitted and chopped

o   Handful mint leaves


For the Scones: 

  1. Heat oven to 220C/200C fan/gas 7. Cover a baking sheet with baking parchment.
  2. Put the flour and baking powder in a large bowl, add a pinch of salt, then rub in the butter with your fingertips until it forms small chunks
  3. Stir in the sugar and lemon zest.
  4. Make a well in the centre of the flour mixture, then pour in the milk. Use a knife to bring the dough together.
  5. Tip out onto a lightly floured work surface and bring together with your hands.
  6. Stamp out scones with a fluted cutter and put the scones on the prepared baking sheet
  7. Bake for 10 mins until risen and the tops are golden.

For the Fruit:

  1. Mix the Pimm’s and caster sugar in a bowl.
  2. Stir in the fruit, cover and infuse in the fridge for 1 hr

For the Cream Tea:

  1. Halve the cooled scones. Top with clotted cream, infused fruit and mint leaf.

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