*TO MAKE SCONES AHEAD: Follow directions through step 6 and knead the dough into a rough disc, but do NOT cut into wedges. Wrap the dough in plastic and refrigerate overnight. When ready to use the dough, remove it from the fridge and preheat the oven. Proceed to shape the dough into a 7-8’’ disc, cut into wedges and follow the rest of the directions according to the recipe.
*When removing the tea bags from the cream after steeping, use the back of a spoon to gently push the bags against the saucepan to release some of the tea into the cream.
*The tea butter can be kept, stored in the fridge, for up to 2 weeks.
*Scones are best eaten right away, however they will keep at room temperature, or in the refrigerator, for 2 days.
*Baked scones can be frozen for up to 3 months. Thaw overnight in the refrigerator before eating or heating.