Every June and July, over half a million people join the Wimbledon crowds, the Royals fashion their best and the most talented athletes shoot their shot to compete for the most prestigious awards.

It’s tennis season!

With the first matches taking place Monday 30^th June and lasting 2 weeks, The Championships are a fast-paced showdown spectated by millions all over the world. Tickets are obtained through luck, but if you’re successful enough to witness history, Wimbledon is sure not to disappoint. From underdogs taking on experienced winners, to the roars of the crowd and of course, the world-famous strawberries and cream… the only thing that could make this experience any better is spending it with those you love.

If you didn’t get a chance at claiming your tickets, there are plenty of other ways to celebrate this exciting event, including hosting your own Wimbledon garden party.

Lay down your China, raise your bunting and pour some Pimm’s… and why not treat your guests to some fanciful strawberries and clotted cream scones?

This recipe makes 8 plain scones.

• 350g self-raising flour (plus extra for dusting)
• 1 tsp baking powder
• 85g butter (cut into cubes)
• 3 tbsp caster sugar
• 175ml milk
• 1 tsp vanilla extract
• A squeeze of lemon juice
• 1 egg (beaten for the glaze)
• Jam (flavour of your choice) and clotted cream to serve

1. Preheat the oven to 220C/200C fan/Gas 7. Sieve the flour into a large bowl with a pinch of salt and the baking powder. Mix until combined. 
2. Drop in the cubes of butter and rub in with your fingers until the mixture looks like fine crumbs. Stir in the caster sugar. 
3. Heat the milk in a jug in the microwave for around 30 seconds or until warm (but not hot). Add the vanilla extract and squeeze of lemon juice. Set aside.
4. Put a baking tray in the oven to warm up.
5. Make a ‘well’ in the dry mix, add the milk liquid and combine quickly with a cutlery knife. It will seem too wet at first.
6. Scatter a layer of flour onto the work surface and tip your dough out. Dredge the dough and your hands with extra flour before folding the dough over 2-3 times until it appears smoother.
7. Pat the dough into a round shape, around 4cm deep. Take a smooth-edged cookie cutter, dip it into the flour and then into the dough. Repeat until you have 4 scones. Repeat for another 4 scones
8. Arrange your dough scones onto the hot baking tray and brush the tops with the beaten egg. Bake for 10 minutes, or until fully risen and golden on top.

Enjoy your scones fresh and steaming out of the oven or leave to cool and save for later. Cut your scones in half and generously top with the jam and clotted cream.

Decorate a cake stand and serve to your guests! Enjoy a garden party full of laughter, celebrations and hopefully, some sun. This scone recipe is super easy to make and makes the perfect addition to any Afternoon Tea, slow Sunday morning or as a gift to someone you cherish.

Check out our other recipes, with our succulent Summertime Cherry trifle, an energising beetroot and halloumi salad and more.

Yes. If you plan to freeze the scones, wait for the batch to cool down. When ready to eat, fully defrost and bake in a low oven (around 160C/140C fan/Gas 3) for a few minutes.

Yes. When added, the milk becomes a buttermilk substitute. The slightly acidic mixture helps boost the raising agents in the flour and baking powder. You can also replace the milk with buttermilk instead.