There is a specific kind of quiet that settles over Kingscombe in the late afternoon. The sea breeze softens, and the wild hedgerows release the sweet, heady scent of elderflower. At the Cream First Café, this is exactly the time Nikki pulls these delicate, fragrant scones from the oven.
The fresh thyme adds a subtle, earthy warmth that grounds the sweet floral notes of the elderflower. They are best enjoyed with a good mystery, a hot pot of tea, and absolutely no rushing.
Prep time: 15 minutes | Bake time: 12–15 minutes | Makes: 8 scones
Ingredients
350g self-raising flour, plus a little extra for dusting
1 tsp baking powder
40g caster sugar
85g cold unsalted butter, cut into small cubes (Vegan alternative: cold vegan block butter works wonderfully).
1 ½ tsp fresh thyme leaves, finely chopped (Tip: lemon thyme is absolutely magical if you have it growing in the garden)
2 tbsp elderflower cordial
140ml cold milk (Vegan alternative: oat or almond milk are excellent alternatives)
A splash of extra milk for brushing the tops
Method
Prepare the oven: Preheat your oven to 220°C (200°C fan or Gas Mark 7). Line a flat baking tray with parchment paper.
Mix the dry ingredients: In a large, cool mixing bowl, whisk together the flour, baking powder, and caster sugar.
Rub in the butter: Drop in the cold, cubed butter. Using just your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in your finely chopped thyme.
Bring it together: In a small jug, stir the elderflower cordial into the milk. Make a well in the center of your dry ingredients and pour the liquid in. Using a butter knife, quickly and gently cut through the mixture until a soft, shaggy dough forms.
Shape the dough: Turn the dough out onto a lightly floured surface. Do not use a rolling pin! Gently pat the dough down with your hands until it is about 3 to 4 cm (1.5 inches) thick. Keeping it thick is the café’s secret to a glorious, tall scone.
Cut the scones: Using a straight-sided cutter, press firmly and straight down into the dough. Never twist the cutter—twisting seals the edges and stops the scones from rising straight up. Gather any scraps, gently press them together, and cut the remaining scones.
Glaze and bake: Place the scones onto your lined tray. Lightly brush only the tops (not the sides) with a little extra milk. Bake for 12 to 15 minutes until they are tall, lightly golden, and smell heavenly.
Serving the Kingscombe Way
Allow them to cool for just a few minutes, then gently pull them apart by hand.
Serve warm with a thick layer of clotted cream (Vegan: cultured oat cream or thick coconut yogurt), followed by a spoonful of mild honey or sharp lemon curd to complement the elderflower.
And remember, this is a Devon scone, so the cream always goes first!