Pimm’s Scones
You know it's summer when the Pimm's is pouring! These vibrant Pimm's Scones put a gorgeous, boozy-sweet twist on an afternoon tea classic. Once they're fluffed up and golden, you'll fill them with chopped strawberries, orange, mint and velvety cream. We like to prep the scones ahead of time, so they're ready to defrost, decorate and serve as soon as the sun shines!
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NutritionPer Serving
- Calories94
- Carbs16g
- Protein3.1g
- Fat1.6g
- Saturates0.4g
- Sugars4g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Nothing beats an ice-cold glass of Pimm’s on a summer’s day…apart from these delightful Pimm’s Scones! They’re filled with a Pimm’s-soaked medley of chopped strawberries, orange segments and mint – as well as cream, of course.
To keep the calories low without compromising on indulgence, we’ve whipped up our creamy filling with a mixture of fat-free Greek yoghurt and icing sugar. It’s so delightfully sweet that even a small amount goes a long way!
The scone dough is surprisingly simple to rustle up from scratch. If you don’t fancy rolling out the dough on the day you’ll be enjoying them, you can always make a batch ahead of time, and store them away (without the filling) until it’s time to serve afternoon tea.
Just imagine watching Wimbledon with a tray of these luscious scones in front of you…
What diets are these Pimm’s Scones suitable for?
These Pimm’s Scones are suitable for vegetarians.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Pimm’s Scones?
You don’t need any fancy ingredients to make these super simple scones.
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Add a boozy-fresh twist with a fruity glug of Pimm’s.
How many calories are in these Pimm’s Scones?
There are 94 calories per portion in these Pimm’s Scones, which means they fall into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
These Pimm’s Scones are perfect if you’re following a calorie-controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Add the strawberries, orange and mint to a small bowl. Sprinkle over the sweetener and Pimm’s and stir. Cover and refrigerate until you are ready to serve the scones.
Step 2
Preheat the oven to 200°C and line a baking tray with non-stick baking paper.
Step 3
Add the flour and baking powder into a medium mixing bowl. Add the reduced-fat spread and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir the sweetener and sugar into the mixture until well combined.
Step 4
Place the beaten egg in a jug and add the milk. Mix with a fork until completely combined.
Step 5
Add the egg and milk mixture to the flour mixture and mix in using a round-bladed knife to form a very soft dough.
Step 6
Scrape the dough out onto a well-floured surface and knead for a few seconds to make a smooth soft ball of dough. Don’t knead too much as this may toughen the dough. The dough will be very soft so you will need to flour your hands and may need to add more flour to the surface.
Step 7
Gently roll the dough out on a well-floured surface to a thickness of 1cm. Use a 5cm plain round cutter to cut out 16 scones.
Step 8
Place the scones onto the lined tray. Brush the tops with milk and cook for 10-15 minutes until risen and golden brown.
Step 9
Remove from the oven and leave to cool on a cooling rack.
Step 10
While the scones are cooling, make the creamy topping. Place the yoghurt and icing sugar in a small bowl and mix well.
Step 11
When ready to serve: cut the cooled scones in half using a serrated knife. Spoon a small amount of sweetened yoghurt on top of one half of the scones. Spoon over the fruit and top with the other half of the scone.
What could I serve with Pimm’s Scones?
These Pimm’s Scones are delicious all on their own, or you can serve them as part of a tropical afternoon tea spread:
How do you know when Pimm’s Scones are cooked?
You’ll need to cook these Pimm’s Scones for around 10-15 in the oven until they’re risen and golden brown.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Pimm’s Scones in the fridge?
Ideally you should eat your scones within 4 hours of serving them. They’re always at their best freshly baked!
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Cream Tea Scones in the fridge for approximately 1-2 day
Can I freeze Pimm’s Scones?
While scones taste their best freshly baked, you can freeze them if you want to. Freeze them before adding the fruity yoghurt filling.
You’ll want to freeze them as soon as they’ve had time to cool from being in the oven. This will help ensure that they taste as fresh as possible when reheated.
How do I reheat Pimm’s Scones?
From chilled: Place in the oven and heat until warmed throughout. Once warm, freshly top and fill with the fruit and yoghurt.
From frozen: Allow to defrost, and heat gently in the oven until piping hot.
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Pimm’s Scones
Nothing says 'British summertime' like this vibrant Pimm's Scones recipe. Put a gorgeous, boozy-sweet twist on an afternoon tea classic!
-
Prep Time
20 MINS
-
Cook Time
15 MINS
- KCals 94
- Carbs 16G
Instructions
- Add the strawberries, orange and mint to a small bowl. Sprinkle over the sweetener and Pimm’s and stir. Cover and refrigerate until you are ready to serve the scones.
- Preheat the oven to 200°C and line a baking tray with non-stick baking paper.
- Add the flour and baking powder into a medium mixing bowl. Add the reduced-fat spread and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir the sweetener and sugar into the mixture until well combined.
- Place the beaten egg in a jug and add the milk. Mix with a fork until completely combined.
- Add the egg and milk mixture to the flour mixture and mix in using a round-bladed knife to form a very soft dough.
- Scrape the dough out onto a well-floured surface and knead for a few seconds to make a smooth soft ball of dough. Don't knead too much as this may toughen the dough. The dough will be very soft so you will need to flour your hands and may need to add more flour to the surface.
- Gently roll the dough out on a well-floured surface to a thickness of 1cm. Use a 5cm plain round cutter to cut out 16 scones.
- Place the scones onto the lined tray. Brush the tops with milk and cook for 10-15 minutes until risen and golden brown.
- Remove from the oven and leave to cool on a cooling rack.
- While the scones are cooling, make the creamy topping. Place the yoghurt and icing sugar in a small bowl and mix well.
- When ready to serve: cut the cooled scones in half using a serrated knife. Spoon a small amount of sweetened yoghurt on top of one half of the scones. Spoon over the fruit and top with the other half of the scone.
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Recipe notes
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