Tennis Anyone? 9 Wimbledon Worthy Recipes to Make for the Championship



2. Scones

King Arthur Flour has the basic scones you need for your Wimbledon-inspired dining. With a mild vanilla flavor, they will pair well with jam, jelly, preserves, or butter. To truly stay on theme, you could serve your scones with clotted cream.


  • 2¾ cups all-purpose flour
  • ⅓ cup sugar
  • ¾ teaspoon salt
  • 1 tablespoon baking powder
  • ½ cup cold butter
  • 2 large eggs
  • 2 teaspoons vanilla extract or the flavoring of your choice
  • ½ cup to ⅔ cup half and half or milk

Directions: In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder. Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated. In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.

Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan. Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5-inch circle. The circles should be about ¾-inch thick. Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.

Using a knife or bench knife that you’ve run under cold water, slice each circle into six wedges. Carefully pull the wedges away from the center to separate them just a bit; there should be about ½-inch space between them, at their outer edges. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425 degrees Fahrenheit.

Bake the scones for 20 to 25 minutes, or until they’re golden brown. When you pull one away from the others, it should look baked all the say through; the edge shouldn’t look wet or unbaked. Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they’re completely cool, wrap in plastic and store at room temperature for up to several days.