Anyone who knows me well knows I have an unabashed love for tennis. Not so much playing it (I suffered the humiliation of being the worst player in a summer tennis class when I was 12 and never recovered), but watching it. I’m not actually sure how this love even came about. But I know I used to set my alarm for 6 am (in the days before DVR) so I could watch Pete Sampras play Wimbledon.

So what better way to watch Wimbledon 2012 than with scones, strawberry jam, and deviled eggs? (Not sure that last one is super traditional, but give me a break — another test recipe for Andrew’s party!). I’m just glad we had something to mitigate the heartbreak over Andy Murray losing. And I am extra convinced I was rooting for the right person after the speeches. “Don’t worry, I’m sure you’ll win at least one major” from the guy who has 17 is not exactly what I call sportsmanlike. Andy, your day will come.

But I digress.

These scones, in fact, mark my first foray into gluten-free baking. It seemed a shame to bake scones if everyone couldn’t partake, so I bought some Bob’s Red Mill gluten-free all purpose flour, some almond flour, and set off to find a good-looking gluten-free scone recipe. This, plus strawberry jam, after the jump!

Obviously Gluten-Free Girl was the place to go for the scones. I used her base recipe with a few modifications. I used approximately 3/4 all-purpose gluten-free flour (300 g.) and 1/4 almond flour (90 g.). I also added the zest of a lemon and 1 t. of vanilla extract for extra flavor. I found the scones to be quite nice and very moist. They aren’t the lightest scones in the universe texture-wise, but in fact quite a good alternative for those gluten intolerant among us.

On to the strawberry jam!

You can see that this jam is a bit loose, because it’s just strawberries, sugar and lemon juice / zest. I’ve actually never made a “real” jam with pectin, and strawberries apparently do have a bit of natural pectin — enough to hold together somewhat well. This jam is super tasty, so regardless, it’s worth making if you have some strawberries on hand. It would also be fantastic on vanilla ice cream. Yum.

Quick Strawberry Jam
yields about 1 1/2 pints

3 c. strawberries, washed well and quartered
1 1/2 c. sugar
juice and zest of 1 lemon
pinch of salt

Combine  all the ingredients in a saucepan and bring to a simmer over low heat. Continue to let it bubble at a very low temperature for about 30 minutes, or until much of the liquid has boiled off and the texture has thickened significantly. Pour into jars and store in the fridge for a week or so, if you aren’t going to go through the proper hot fill canning procedure (which I’m not totally qualified to discuss).