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Mixed Berry & Jasmine Tea Scones

Naomi Robinson
  • minutes
  • Serves 6 to 8

INGREDIENTS

4 oz

Blackberries, frozen

1 tbsp

Loose jasmine tea leaves

4 oz

Raspberries, frozen

1 1/2 cups

All-purpose flour, unbleached

1/2 cup

Almond flour

1 tbsp

Baking powder

1/4 tsp

Kosher salt

1/4 cup

Sugar

6 tbsp

Butter, unsalted

7/8 cup

Heavy cream