Next level Pimm's scones

Points to remember:

• Heat the oven to 220C/200C fan/gas 7. Line a baking sheet with baking parchment. Put 300g self-raising flour and ½ tsp baking powder in a large bowl, then rub in 70g cold butter with your fingertips until it is mostly incorporated – unlike pastry, you don’t need to worry about rubbing the butter in too finely. Stir in 30g caster sugar and the zest of 2 lemons. In a jug, mix 150ml buttermilk with 2 tbsp whole milk. Make a well in the centre of the flour mixture, then pour in the liquid. Use a knife to bring the dough together.
• Tip out onto a clean work surface and bring together with your hands. Patting is better than rolling, as you won’t overwork the dough. Stamp out eight scones with a 7cm fluted cutter – you’ll need to reshape the dough once from the trimmings. Put the scones on the baking sheet and bake on the top shelf for 10 mins until risen and the tops are golden. Leave to cool on a wire rack.
• Hull and slice 300g strawberries, and cut 1 large orange into slices. Add 1 tbsp caster sugar and 3 tbsp Pimm’s. Leave to infuse in the fridge for 1 hr.
• In a large bowl, whisk 300ml double cream, 2 tbsp icing sugar and 50ml Pimm’s until the mix just holds its shape. Stir a handful of mint leaves into the steeped fruit.
• Halve the cooled scones. Top the bottom half with a spoonful of cream and a spoonful of fruit, drizzle over some of the syrup, then sandwich with the top half.

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