Scones

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. In a saucepan, add in the heavy cream and loose leaf tea. Let heat on medium/low heat for 10 minutes stirring occasionally.
3. Remove from heat and strain out the loose leaf tea. I used a fine mesh strainer and a coffee filter. I ended up with ¾ cup of tea infused heavy cream.
4. Place in the freezer for 10 minutes to chill. It will melt our butter if we add it to the mix hot.
5. In a medium mixing bowl, add in flour, sugar, baking powder and salt. Stir to combine.
6. Using a grater, grate the frozen butter into the flour. You can also use a pastry cutter and cut the butter into the flour.
7. Add in the ¾ cups of heavy cream that was left from the 1 cup, egg and vanilla. Stir until just combined. Don’t overmix the dough. It will become tough.
8. Turn the dough out onto a lightly floured surface.
9. Pat it into a flat circle about an inch thick.
10. Cut the dough into 8 trianges. Brush the 2 tablespoons of heavy cream on the scones.
11. Place in the preheated oven and bake for 18 minutes or until done. The edges will be golden brown.
12. Let cool completely and work on the glaze.

Glaze

1. In a saucepan, heat the ? cup plus 1 tablespoon of heavy cream and loose leaf tea over low heat for 8 minutes.
2. Strain the mixture. I didn’t use a coffee filter this time and just strained through a fine mesh strainer. It left a few bits of tea, which I liked the look of.
3. Add in ½ cup of powdered sugar and stir until combined.
4. Dip the top of the cooled scones. Let set for 20 minutes. Dip the tops of the scones a second time.
5. Let dry completely and serve.