Recipe

On a tranquil London afternoon, as fine bone china cups steam nearby, the Geedel Vegetable Chopper helps you prepare the berry filling for traditional scones—no electric mixer needed. Mash strawberries into a smooth purée, mix ingredients by hand, and enjoy the ease of manual prep. With ripe red strawberries and glossy blueberries waiting beside butter-kneaded flour, everything is set for light, fluffy scones paired perfectly with Earl Grey tea. Simple, hands-on, and perfectly peaceful—a leisurely moment, beautifully made.

Ingredients (Makes 6 scones)  

150g low-gluten flour  

8 strawberries (hulled)  

50g blueberries  

50g cold butter (cubed)  

40g fine sugar  

1 egg (beaten)  

30g heavy cream  

1 tsp baking powder  

A pinch of salt  

A small amount of jam (for serving)  

Instructions  

1. Mash the Berries: Use the Fruit Chopper for a Smooth, Seed-Free Purée  

Hull and roughly chop the strawberries, then place them in the manual chopper along with the blueberries. Attach the fruit chopper blade (ideal for soft berries—creates a smooth mash without lumps). Rotate the handle clockwise five times. When you open the lid, the berries have transformed into a fine, juicy purée. Straining out the seeds is now effortless—this method saves at least 10 minutes compared to mashing by spoon and prevents berry juice from splattering everywhere. The container comes out nearly clean.

2. Prepare the Scone Dough: The British "Light Hand" Technique  

Add the cold butter cubes to the low-gluten flour and rub them in with your fingertips until the mixture resembles coarse cornmeal (be careful not to overwork—keeping some butter bits is key). Mix in the sugar, baking powder, and salt. Pour in the beaten egg (reserve a little for brushing), heavy cream, and the berry purée made with the fruit chopper. Gently bring everything together into a soft dough—avoid overmixing to keep the scones tender. Roll the dough out to a 2cm-thick round and cut out 6 small rounds with a cutter.

3. Bake & Serve: The Ritual of a British Afternoon Tea  

Brush the tops of the scones with the reserved egg wash and bake at 190°C for about 15 minutes, until golden. Fresh from the oven, the scones are wonderfully light and fluffy. Breaking one open reveals a delicate, airy crumb. Serve with a dollop of jam and a warm cup of Earl Grey tea—the tangy sweetness of the berries balances beautifully with the rich buttery scone, while the tea's fragrance cuts through any richness. Sunlight streams through the window, glinting off the teacups, slowing time to a perfect pace.

Create perfect English afternoon tea scones with the Geedel Vegetable Chopper—its fruit chopper makes smooth berry purée without electricity, matching the calm rhythm of a British-style tea. With a 3-cup family-sized capacity and easy cleanup, it brings Geedel's promise of "convenience meets tradition" to life—ideal for making authentic sweet moments at home.