Boil water, then measure out ½ cup (4oz) and add three tea bags and steep for 10 minutes, then wring out the tea bags to get all the flavor.
Grate the frozen butter, then store it in the fridge while preparing the rest of the ingredients.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and contents of 1 earl grey tea bag.
In another bowl, whisk together the steeped tea, sour cream, egg and vanilla.
Add the cold butter to the dry ingredients and toss to combine, then add the wet ingredients and mix together with a wooden spoon.
Switch to your hands to bring the dough together quickly into a ball.
Transfer the dough to a lightly floured surface and press the dough to a circle about 7-8" in diameter and about an inch high.
Use a bench scraper or knife to cut the round into 8 slices, then transfer to a large parchment lined baking pan.
Keep the wedges relatively close to each other, as it helps the scones rise.
Place the pan and scones in the freezer and preheat the oven to 400℉.
Once preheated, bake the scones for 16-18 minutes, then cool on the pan.