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10 terrific recipes to enjoy whilst watching the tennis

Plan the perfect spread to toast the tennis in style. From a twist on Pimm’s to tennis ball cupcakes, we've got 10 delicious recipes to help you serve up a winning feast, picnic or afternoon tea. For more ideas including 3-ingredient Eton mess sandwiches, head to the bottom of the page.

Summer scones
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Summer scones

Perfect for a sunny day bursting with the sweetness of strawberries, treat yourself to a taste of summer with these delicious scones and enjoy the season's flavours.

  1. Preheat the oven to gas 4, 180°C, fan 160°C and line two baking sheets with baking paper. Mix the flour, baking powder and sugar in a large bowl. Add the butter and rub with your fingertips until it resembles fine breadcrumbs. (Alternatively, pulse in a food processor.)
  2. Reserve 1 tbsp beaten egg and pour the rest into the flour mix. Add the milk and stir to bring together as a dough. Turn out onto a work surface lightly dusted with flour and knead briefly. 
  3. Roll out the dough to about 2cm thick. Stamp out 12 x 6cm rounds, rerolling as needed, and transfer to the prepared baking sheets. Stir ½ tbsp Summer Cup into the reserved egg and use to brush the tops of the scones. Bake for 15-17 mins until risen and lightly golden, then transfer to a cooling rack.
  4. Meanwhile, put the strawberries in a bowl with 3 tbsp Summer Cup, the caster sugar, orange zest and chopped mint; mix well. Cover and chill in the fridge for up to 2 hrs.
  5. Gently heat 2 tbsp Summer Cup with the jam in a small saucepan for 2-3 mins, stirring occasionally, until melted and smooth. Brush over the warm scones, then set aside to cool.
  6. Pour the cream into a bowl, add the caster sugar and 1½ tbsp Summer Cup. Whip to medium-stiff peaks. Serve alongside the scones with the macerated strawberries. The scones will keep for up to 3 days in an airtight container.

Low energy: Bake the scones in an air-fryer at 180°C for 10-14 mins until risen and golden. 

See more Picnic ideas

Freezing and defrosting guidelines

Only unglazed scones are freezable.

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

View full recipe details
  • Ingredients
  • 435g self-raising flour, plus extra for dusting
  • 2 tsp baking powder
  • 50g caster sugar
  • 100g butter, cubed
  • 2 medium eggs, beaten
  • 150ml milk
  • 2½ tbsp Summer Cup
  • 2 tbsp strawberry jam
  • For the strawberries
  • 227g punnet strawberries, hulled and quartered
  • 3 tbsp Summer Cup
  • 1 tsp caster sugar
  • 1 orange, zested
  • 5g fresh mint, leaves chopped
  • For the cream
  • 200ml whipping cream
  • 1 tbsp caster sugar​
  • 1½ tbsp Summer Cup