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For the scones: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
In a large bowl combine the flour, sugar, baking powder, cardamom, cinnamon and salt. Mix to blend. Add the butter and cut it into the flour with a pastry blender or fork. Add the milk and mix until slightly sticky dough forms. If the dough is dry add a little more milk. Transfer the dough to a floured surface and press out into a round. Using the biscuit cutter or the top of a drinking glass, cut out rounds from the dough and transfer to the baking sheet. Roll the remaining dough together and cut out more rounds. Repeat the process until all the dough has been used.
Bake until golden brown, 10 to 12 minutes. Remove from the oven and let cool for 5 minutes.
For the sauce: Combine the blueberries, raspberries, strawberries, tea, sugar, black cardamom, star anise, cinnamon and the orange juice and zest into a medium pot and bring to a simmer over medium heat. Let simmer for 5 minutes. Serve warm with the scones.