Lemonade Pimm’s scones

A fluffy scone filled with the flavours of a classic Pimm's cocktail: lemonade, strawberries, cucumber, mint and of course, Pimm's!

Pimm’s – the ultimate springtime tipple. I thought I’d try my hand at a scone recipe adapted to include the flavours of an original Pimm’s cocktail. It works – and even my Nanna approves!

To begin with, make a batch of scones. These I have adapted from the classic lemonade and cream recipe that I have been making ever since my childhood. I thought this was the perfect recipe to use, as Pimm’s is made with lemonade. First key ingredient: tick. This recipe is so easy, and I have jazzed them up with some orange zest. Second ingredient: tick.

A fluffy scone filled with the flavours of a classic Pimm's cocktail: lemonade, strawberries, cucumber, mint and of course, Pimm's!A fluffy scone filled with the flavours of a classic Pimm's cocktail: lemonade, strawberries, cucumber, mint and of course, Pimm's!

Serve the scones with whipped cream that has a dash of Pimm’s mixed through (tick), strawberry jam (tick) and a slice of cucumber (tick). You may think this sounds mad, but I promise you that the freshness of the cucumber works for this sweet delight. Not an everyday treat, but leftover scones can be easily frozen for another day.

A fluffy scone filled with the flavours of a classic Pimm's cocktail: lemonade, strawberries, cucumber, mint and of course, Pimm's!

Lemonade Pimm's Scones

  • Servings: approx. 10
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Ingredients

  • 3 cups plain flour
  • 6 tsp baking powder
  • 1 cup lemonade
  • Zest of one orange
  • 600 ml cream
  • 2 tsp milk
  • 2 tsp Pimm’s
  • Strawberry jam, to serve
  • Cucumber, sliced, to serve
  • Fresh mint leaves, to serve

Directions

  1. Preheat the oven to 200° Celsius. Grease a baking tray with spray oil.
  2. Combine the flour, baking powder, lemonade, orange zest and 300ml of the cream in a mixing bowl using a metal knife. Mix as little as possible and remove onto the work surface as soon as it comes together.
  3. Lightly knead the dough with a little extra flour until the outside of the ball is not sticky. Pat down to make flat (about 3 cm tall).
  4. Dust a scone cutter in flour (so that the dough does not stick) and cut the scones. Place close to each other on the prepared tray. Continue to pull together the scraps of the dough and cut more scones until all of the dough is used.
  5. Brush the tops of the scones with milk.
  6. Bake in the oven for 15 minutes until golden on top.
  7. Whilst the scones are cooking, whip the remainder of the cream until soft peaks form and stir through the Pimm’s.
  8. As soon as the scones are removed from the oven, take off the baking tray and wrap the scones in a teatowel.
  9. To serve, cut the scone in half, spread with strawberry jam, top with a teaspoon of cream, and a slice of cucumber and a sprig of mint.

 

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Lemon cream and elderflower tarts

A tangy zesty cream tart filled with lemon and elderflower

One of my favourite desserts is a lemon tart. I love the tangy, creamy texture of the filling. Delicious! With the warmer weather approaching, I was inspired to make a dessert that captured this taste.

As a nod to my time in the UK, I’ve added a flavour that I was introduced to while I lived in Cambridge. Elderflower cordial is so fruity, so light and goes perfectly with lemon. Sure, it is a flavour combination well used (even Prince Harry had a lemon and elderflower cake for his wedding), but there is a great reason for this – nothing beats it!

A tangy zesty cream tart filled with lemon and elderflower

For these tarts, I went even creamier than a traditional lemon tart. They are individually portioned, cute and easy to share. Better for afternoon tea, or picnics that way

A tangy zesty cream tart filled with lemon and elderflower

Lemon cream and elderflower tarts

  • Servings: approx. 9
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Ingredients

For the pastry:

  • 240g plain flour
  • 160g unsalted butter, softened
  • ¼ cup water
  • 2 tbs caster sugar
  • Zest of a lemon

For the filling:

  • 200ml whipping cream
  • 250g mascarpone cheese
  • 4 tbs elderflower cordial
  • 3 tbs store-bought lemon curd
  • Sprigs of mint, to garnish

Directions

    Directions:

  1. To make the pastry, combine the flour, butter, sugar and zest in a mixer with a dough attachment. Add just enough water until the pastry comes together into a ball. Cover with clingwrap and rest in the fridge for 20 mins.
  2. Preheat the oven to 180° Celsius. Grease a muffin tray with spray oil.
  3. Roll out the pastry on a worktop until ½ cm thick. Using a round template approx. 10cm in diameter (I used the lid of a ramekin that I had) cut out circles and line the muffin tray with them. This pastry will make 9 tart cases.
  4. Bake in the oven for 15 mins until golden.
  5. To make the filling, combine the cream, mascarpone, elderflower cordial in a mixer until thick and stiff. Stir through the lemon curd to create a marbled effect.
  6. Fill the tarts and top with a sprig of mint to garnish.