Nothing says summer quite like warm homemade scones, sweet Norfolk strawberries and a glass of chilled Elderflower Kombucha. The delicate floral notes and natural sparkle of our seasonal brew pair perfectly with this classic British treat.

Makes 8 Scones

You'll Need

• 225g self-raising flour
• 1 tsp baking powder
• 50g cold butter, cubed
• 25g caster sugar
• 120ml whole milk
• A splash of milk for brushing

To serve:

• Norfolk strawberries, sliced
• Clotted cream
• Chilled Oichi Elderflower Kombucha

Method

1. Heat your oven to 220°C (200°C fan).
2. Add the flour and baking powder to a large bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs.
3. Stir in the sugar, then gradually add the milk until a soft dough forms.
4. Turn onto a lightly floured surface and gently pat out to around 3cm thick. Avoid overworking the dough.
5. Cut out rounds using a cutter or glass and place onto a lined baking tray.
6. Brush the tops with a little milk and bake for 10–12 minutes until risen and golden.
7. Allow to cool slightly before serving.

To Serve

Split the scones in half and generously spread with clotted cream before topping with juicy Norfolk strawberries.

Pour a glass of chilled Oichi Elderflower Kombucha alongside. Its light floral flavour and  natural fizz make it a wonderful alcohol-free alternative to Prosecco, bringing a little extra sparkle to summer afternoons.

Perfect for garden gatherings, lazy weekends, or simply celebrating strawberry and elderflower season while it lasts.