It was an exciting time for Canadian tennis at Wimbledon this year. With Milos Raonic and Eugenie Bouchard getting close to glory in the singles draws, Daniel Nestor (an unsung hero in Canadian tennis, I think) making it to the semi-finals with his partner in the mixed doubles, and Vasek Pospisil making up one half of the winning men’s doubles team, we had a lot to cheer about. (And with the World Cup on at the same time, there might have been a couple days that were spent almost entirely switching the channel between soccer in Brazil and tennis in England. The most wonderful time of the year.)

Federer and Djokovic delivered a tight and entertaining final. Poor Dunlop (our poodle – yes, named after the tennis ball brand) kept having his morning nap interrupted by our cheering and gasps as we watched the game. I’ve been a Federer fan ever since I started paying attention to tennis, so the end result was a bit of a heartbreaker, but Djokovic is so great to watch as well that I was just happy it went to five sets. Yay for tennis!No Wimbledon breakfast would be complete sans-strawberries. I made tiny strawberries and cream scones à la Joy the Baker, and the simplest strawberry jam à la Marilou (I’ve translated her recipe at the end of the post). I also made blueberry lemon scones. Coincidentally, when I posted about Wimbledon two years ago (two years! what?! I remember writing that post from my office cubicle at the time…oops!), I posted a recipe for blueberry buttermilk scones — maybe next time I’ll branch out. Let’s pretend blueberries are a Wimbledon tradition, too. Lemon Blueberry Drop Scones
These scones are best eaten the day of — they are wonderfully moist and light, but I found that after a day or so they got a little soggy. They are a cinch to make since you can drop the batter right onto the baking pan; no need to shape or cut them. Recipe adapted from here. Makes about 14 scones.

• 2 cups whole wheat flour
• 2 tbsp granulated sugar
• 2 teaspoons baking powder
• the zest from two lemons
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (8 ounces) lemon yogurt
• 1 egg
• 1/4 canola oil
• 1 cup fresh or frozen blueberries

Preheat your oven to 400F. Line a baking sheet with parchment paper.

Mix flour, sugar, baking powder,lemon zest, baking soda and salt in a large bowl. In a separate bowl whisk together the yogurt, egg, and canola oil. Stir the liquid mixture into the dry ingredients and gently fold in the blueberries.

Using a large spoon or a tablespoon, drop the batter onto the prepared baking sheet, keeping 2 inches between each scone. You can shape the scones into slightly tighter shapes with the spoon or your hands. Bake for 10-15 minutes, or until the tops are just golden. Let cool slightly before serving.

Marilou’s Strawberry Jam from Trois fois par jour
Makes 1 cup

• 2L local fresh strawberries
• 1/4 cup water
• 1/4 cup granulated sugar
• juice of one lemon

In a large pot on the stove, place all ingredients over heat until it reaches a boil.

Reduce the heat to let the mixture simmer for approximately 10 minutes.

Remove from heat, and pour the jam through a sieve to remove as much liquid as possible.

In a blender, purée the strawberries until you reach the desired consistency for your jam.

Note: I actually left most of the liquid in with the strawberries to get more out of the recipe (about two cups instead of one). The jam is thinner, but I used some to make quick, delicious popsicles. Aside from spreading it on your toast, it also works wonderfully in smoothies, yogurt, on ice cream, or drizzled over cake.Side note: Andy Murray clearly has the best answer to this question. And so now the hard court season starts…who’s up for some tennis?