Cup of Yum
1. Steep one Earl Grey teabag in ¼ cup of boiling water. Leave teabag in the water and set aside to cool.
2. Preheat oven to 400° Line a baking sheet with parchment paper, or dust with flour
3. In a large bowl, whisk together flour, tea, sugar, baking powder, baking soda, and salt
4. Using a pastry blender, cut cold butter into the flour mixture until crumbly
5. In a smaller bowl, whisk together buttermilk and egg
6. Add buttermilk mixture to the flour mixture. Stir swiftly with a fork until dough comes together.
7. On a lightly floured surface, lightly pat dough into a rectangle, about 9" x 6"
8. Trim the edges of the rectangle to straighten, then cut the rectangle into three squares.
9. Cut each square diagonally into four triangles. Transfer the triangles to the prepared baking sheet.
10. Bake in the center of oven 18-20 minutes until golden.
11. Transfer to a rack and allow to cool

Lemon Glaze

1. In a bowl, combine icing sugar, lemon juice, and 2 tablespoon of the cooled, steeped tea.
2. Using a spatula, spread the glaze over the cooled scones.