Following a disappointing end to England’s Euro 2012 campaign, the nation’s hopes are now firmly focussed on Andy Murray and a Wimbledon final! All this talk of tennis has got us here at Saucy Fish HQ thinking about all the great British food we can enjoy during the fortnight of tennis.
It is a well-known fact Wimbledon is synonymous with strawberries and cream but did you know 23 tonnes of strawberries, which account to 2 million individual berries, are consumed and 7,000 litres of fresh cream is served over the 14 days? And it’s not just a diet of strawberries and cream which visitors enjoy; 30,000 portions of fish and chips, 22,000 slices of pizza are also eaten and 100,000 pints of beer and lager are purchased!
Quality and freshness are a key priority during Wimbledon; the now famous Grade 1 strawberries are sourced from the top farms in Kent, picked the day before and arrive at Wimbledon at 5.30 am daily and are then inspected and hulled.
If like us, you’ll be watching the all the action in front of the TV but still want to get in the true Wimbledon spirit, why not use this mouth-watering recipe inspired by BBC Food to make scones with strawberry jam and clotted cream?
Scones with Strawberry Jam and Clotted Cream
What you need
Self-raising flour (500g) sifted
Butter (100g) , softened, cut into cubes, plus extra for greasing
Large pinch salt
Caster sugar (40g)
Full-fat milk (300ml)
Fresh clotted cream
How you make it
Preheat the oven to 220C/425F/Gas 7. Grease a large baking tray with butter. In a large mixing bowl, rub the flour and butter together, using your fingertips, until the mixture resembles breadcrumbs. Add the salt and sugar and stir until combined.
Gradually add the milk, stirring continuously, until the mixture comes together as a dough. Knead the dough in the bowl until smooth.
Roll out dough on floured surface, to a 2.5cm thickness. Cut four 7cm squares from the pastry and pop into prepared baking tray. Roll the remaining pastry offcuts out to a 2.5cm and cut two more squares. Add them to the baking tray.
Brush the tops of the scones with milk and bake in the centre of the oven for 12-15 minutes.
To serve, cut the scones in half and spread with butter, then with clotted cream, then with strawberry jam!