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:

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.