• 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.
  ½ cup boiling water, 4 earl grey tea bags
• Measure out ¼ cup (2oz) of the tea to use for the scones. Toss it in the fridge to chill.
• Grate the frozen butter, then store it in the fridge while preparing the rest of the ingredients.
  ½ cup unsalted butter
• In a large bowl, whisk together the flour, sugar, baking powder, salt, and contents of 1 earl grey tea bag.
  2 cups all-purpose flour, ½ cup granulated sugar, 2½ teaspoons baking powder, ¼ teaspoon kosher salt
• In another bowl, whisk together the ¼ cup steeped tea, sour cream, egg, and vanilla.
  ½ cup sour cream, 1 large egg, 1 teaspoon vanilla extract
• 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.

Lemon Icing

• Whisk together the powdered sugar, lemon juice, and vanilla until a thick icing is formed.
  1¼ cups powdered sugar, 3-4 tablespoons lemon juice, 1 teaspoon vanilla paste or extract
• If the icing is too thin, add more powdered sugar. If it's too thick, add more lemon juice (or water).
• Add a spoonful of glaze to each scone, spreading it over the top. Top with a pinch of lemon zest or candied lemon slices.