Recipe: Our best ever strawberry and white chocolate scones with Pimms and strawberry jam
PUBLISHED: 12:19 06 August 2017
Follow our recipe for the lightest scones ever - all served with a soft set Pimms and strawberry jam.
They’ll be around until at least late August/early September, but now is kind of that time when we start to say a last hurrah to the strawberry.
Stone fruits and blackberries and raspberries are taking their place in kitchens and, although it sounds inconceivable, some people are almost sick of the scarlet berries at this time of year.
Scones and strawberries go hand-in-hand for me. Not a week of summer goes by without me rustling up a batch of the quick cake/breads to slather with tart berry jam.
It’s so quick to bake them (30 minutes tops from mixing to eating) that I quite often make them for the kids as a treat when I get in from work while I’m waiting for other things to cook.These scones however require a little more time and effort. Not only are they studded with chunks of creamy white chocolate (which almost caramelises in the oven) but they are run through with little bites of home dried strawberry, bringing a sweet-sour element to every bite.
There’s a couple of things I do differently in my scone recipe to make them extra light and risen, so make sure you follow the method.
The Pimm’s jam is an indulgence I think we all deserve. Or switch the booze out for your favourite gin instead. Made quickly in the oven, there’s hardly any effort required for the jam and it will keep in a bowl in the fridge for three days.
Strawberry and white chocolate scones with Pimms and strawberry jam
450g strong white bread flour
4tsps baking powder
3tbsps caster sugar
50g unsalted butter
1tbsp lemon juice
100g chopped white chocolate
100g strawberries, hulled and finely sliced
For the quick Pimms jam
250g hulled and quartered strawberries
150g caster sugar
For the jam place all the ingredients in a baking dish and put in the oven at 200C for 25 minutes then pour into a bowl.
Turn the oven down to 110C. Line a baking sheet and cover with the sliced strawberries for the scones. Bake for 40 minutes until dried out.
Mix the flour and baking powder together with the caster sugar. Add the butter and rub it into the other ingredients until no lumps remain.
Add the white chocolate and strawberry pieces.
Make a well in the centre and pour in the milk and lemon juice (or cider vinegar). Stir lightly to just combine. The acid helps the scones to rise.
Turn the dough out onto a worksurface and turn the oven up to 220C.
Roll the dough out to about 1ins thick. Cut out circles using an 8cm-10cm cutter. As you cut them out, turn them over so the surface that was underneath while you were cutting is now on top. This will ensure a bigger rise in the oven.
Place in the oven to 12 to 15 minutes until golden and risen.
Serve warm with your lovely jam.