A perfect recipe for breakfast or afternoon tea, these buttery Earl Grey scones are iced with a lavender and Earl Grey tea-infused glaze.
Preheat oven to 400 degrees Fahrenheit and place a silicone baking mat on a large baking sheet.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Open the 3 tea bags and empty the ground tea leaves directly into the flour mixture, whisk to combine.
Grate the frozen butter using a box grater and cut it into the flour mixture using a pastry cutter until incorporated and the mixture has the texture of fine crumbs.*
In a small bowl, whisk together the cream, egg, and vanilla extract. Make a well in the middle of the dry ingredients, pour in the wet ingredients, then mix together.
Once completely combined, turn the dough out onto a lightly floured surface and knead until it comes together. Shape the dough into a disc about 8 inches in diameter. Slice into 8 wedges.
Place the wedges about 2 inches apart on the silicone-lined baking sheet and bake at 400 degrees for 18-22 minutes, until scones are tall and golden brown. Transfer to a wire rack to cool completely.
In a small saucepan, bring the milk and lavender to a simmer. Remove from heat, then steep with the two bags of Earl Grey tea for about 7 minutes.
Using a small sieve, strain the mixture and discard the lavender. Measure out 1/4 cup of the steeped milk. Pour into a small bowl and whisk together with the powdered sugar. For a thicker glaze, add more powdered sugar until desired consistency and sweetness are reached.
Once scones are cool, drizzle with glaze and sprinkle with lavender.
*Cold, grated butter will give you the fluffiest and flakiest scones! But if you prefer, you can cube the cold butter (rather than grate it) before cutting it into the dough. If you don't have a pastry cutter, use a fork, or even your hands (but work quickly, so as not to let the butter get too warm).