Pimm's O'Clock Cream Scones

Two summer classics combined into doubly delicious results. Light, fluffy summer scones with sweet, juicy, booze infused strawberries.

Heat the oven to 220C/200C fan and line a baking sheet with greaseproof paper.

Slice the strawberries into a bowl, pour over the Pimms, sugar and 5 chopped mint leaves. Stir and set aside to marinade.

In a mixing bowl rub together the flour and butter until it looks like bread crumbs then stir in the sugar.

Mix together the buttermilk and the milk then tip into the flour mixture. Use a knife to stir and slice through the mixture until it comes together. Use your hands to finally gather together the dough and lay on a floured surface. Knead once or twice then pat out to 3cm thick.

With a 6cm cutter, cut circles and lay on the baking sheet. Quickly bring together the remnants and continue to cut out until all of the dough is used up.

Beat the egg and use it to glaze the top of the scones for a shiny golden finish, otherwise, dust the tops with a little flour, then cook for 10 minutes until risen and golden.

While they’re cooking whip the cream to soft peaks then stir in the lemon and orange zest and 2 tbsp of the strawberry marinade.

Serve the scones warm with the cream and strawberries and the remaining mint leaves.