Recipe courtesy of Bal Arneson
Episode: Fishing
Cinnamon Scones with Chai Berry Sauce
40 min
35 min
10 scones
40 min
35 min
10 scones


  • 2 cups flour, plus more for dusting
  • 1/2 cup sugar 
  • 1 1/2 teaspoons baking powder 
  • 1/2 teaspoon ground green cardamom 
  • 1/2 teaspoon ground cinnamon 
  • 1/2 teaspoon salt 
  • 1 stick butter, cut into cubes 
  • 1/2 cup milk, plus more if needed 
Chai Berry Sauce:
  • 1 cup blueberries
  • 1 cup raspberries 
  • 1 cup strawberries, tops removed and sliced in half 
  • 1/2 cup brewed black tea 
  • 1/3 cup sugar 
  • 6 black cardamom pods 
  • 5 whole star anise
  • 4 cinnamon sticks 
  • Juice and zest of 1 orange 
  • Butter, for serving


Special equipment: 2 1/2-inch biscuit cutter

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.

Serve the scones with butter, if desired, and the chai berry sauce.

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