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