Wimbledon Pimm’s Cream Tea Recipes:Two delightful seasonal recipes for Pimm’s Strawberry Jam and Cream Scones for Game, Set and Match this Wimbledon season!

Wimbledon Pimm’s

Strawberry Jam

and

Cream Scones

It’s the start of several weeks of tennis, and by tennis I mean that quintessential of all tennis tournaments, Wimbledon. Along with shouts of “deuce” from the umpire, and the sound of the oohs and aahs as well-known tennis players battle it out with unknown players, there’s always “Strawberries and Cream” with a glass of Pimm’s to look forward too, as well as the game of course. But, if you are at home watching Wimbledon at home on the television, then why not elevate the tradition a wee bit, and make and bake a special Wimbledon Afternoon Tea? You can still enjoy strawberries and cream, as well as a cheeky glass of Pimm’s, but as part of a cream tea with home-made fluffy fruit scones and Pimm’s strawberry jam.

My two recipes for Pimm’s Strawberry Jam and Cream Scones below are easy to make, and all you need is one punnet (500g) of strawberries to make the jam, as well as a bottle of Pimm’s and sugar too of course. The recipe for the fruit scones is a doddle, and the extra special ingredient is cream, which works with the bicarbonate of soda to produce light, fluffy and very big scones, which yield a larger surface area on which to dollop on the jam and extra cream. The two recipes are shared below, and are perfect for all tea time treats, and not just for Wimbledon. Enjoy the tournament this year, and I hope your favourite tennis player wins. Karen

Pimm’s Strawberry Jam

(Makes 4 x 250g jars)

Ingredients:

500g fresh hulled strawberries, halved if they are very large

500g white cane sugar

Juice of one lemon

4 tablespoons Pimm’s number one cup

Method:

1. Start the jam off the night before you plan to make it; put the strawberries and sugar in a jam pan and mix well, cover and keep in a cook place overnight.
2. The next day, gently heat the strawberries and sugar until the sugar has dissolved, and then bring it to a rolling boil and add the lemon juice; boil for about 8 to 10 minutes.
3. Check for a set after 8 minutes** and when set take the pan of the heat straight away. If the jam has not set, continue to boil, checking every 2 to 3 minutes, until the set has been achieved.
4. Spoon off any scum that has risen to the top and let the jam settle for 2 to 3 minutes, then stir in the Pimm’s.
5. Ladle the hot jam into warm, sterilised jam jars and screw the lid on immediately. Label the jars and store in the fridge once opened.

** Testing for a set:

Setting points: Flake test – dip a large spoon into the pan of jam and scoop out a spoonful – hold the spoon horizontally over the pan of jam and allow the jam to drip……setting point has been reached when the jam forms a long drip, like webbed feet, and hangs without dropping from the spoon.

Cold saucer test – place two or three saucers into the freezer; spoon a spoonful of jam onto the cold saucer, and push it with your finger – setting point has been reached when the jam wrinkles and sets.

Temperature test – use a sugar thermometer and place the thermometer into a jug of boiling water just before testing for a set; lower the thermometer into the jam and setting point has been reached when the reading is 104.5C (220F)

Cream Scones

(Makes 10 large scones)

Ingredients:

450g SR flour

1 teaspoon bicarbonate of soda

½ teaspoon salt

110g soft margarine or butter

75g caster sugar

75g mixed dried fruit (optional)

1 large egg, beaten

150mls single cream

Milk to glaze

Method:

1. Pre-heat oven to 200C/400F/Gas 6. Mix the flour with the bicarbonate of soda and the salt, and rub in the margarine or butter until it resembles fine bread crumbs.
2. Add the sugar and dried fruit if using, and mix well; add the beaten egg and the single cream and mix with a palette knife until you have a soft dough.
3. Turn the dough out onto a well-floured board, and press it down until it is about 2cms thick; stamp out the scones with a scone cutter, glaze them with a little milk and place them onto a greased and/or lined baking tray.
4. Bake for 12 to 15 minutes until they are well risen and golden brown.
5. Allow them to cool slightly in a wire cooling rack and then serve them warm, with butter, jam and cream.
6. Best eaten on the same day, but they can be frozen once they are cool.

More SCONE and JAM recipes:

Fresh Blueberry Scones

Old-Fashioned Rose Lemonade Scones

Victoria Scones 

Low Calorie Vanilla Bean Scones

for a Wimbledon Strawberries & Cream Tea

Seedless Blackberry Jam

One Punnet Raspberry Jam

Pink Gooseberry & Elderflower Jam

French Set Apricot and Lavender Jam

(Confiture)