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Berry Nice Scones by Ian Chin

Servings 12


  • 4 cups (500g) all purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 tsp salt
  • 1 bag herbal fruit tea, finely ground
  • 3 tsp baking powder
  • 10 tbsp (150g) unsalted butter, cold, cubed
  • 1 large egg, room temperature
  • about 1 1/4 cup (300ml) milk (any kind) + extra to brush on top
  • 1 cup (200g) berries, fresh or frozen (not strawberries)


  • powdered sugar
  • berry puree
  • other fun toppings (like sprinkles, nuts, or coconut)


  1. Preheat your oven to 425F/210C.

  2. In a large bowl, mix together the flour, sugar, baking powder, tea (removed from bag), and salt. Mix in the butter, breaking it into small pea sized shapes.

  3. Make a well in the center and add the egg and about 75% of the milk (adjust as needed). Stir together to combine and add more milk if dry. The batter should be sticky, but not overly wet.

  4. Mix in the berries. Then turn out onto a floured surface.

  5. Cut into wedges, scoop, or cut into rounds (I used a 2" (5cm) cookie cutter). You'll just bake more or less longer depending on the size. They should be about 1" (2.5cm) tall.

  6. Brush the tops with milk.

  7. Bake 12-15 minutes or until brown on top and a toothpick comes out clean.

  8. For the glaze, mix together the fruit puree and powdered sugar until desired consistency. Drizzle over the scones or dunk the scones into the glaze when they are warm or cool depending on how much you want it to drip on the sides/spread.

  9. Store at room temperature the day they are made and then move into the fridge for several more days. These can be frozen as well.