Earl Grey scones

Cup of Yum
1. Preheat the oven to 400°F (250°C)
2. Combine the flour, sugar, Earl Grey tea, baking powder, baking soda, and salt in the mixing bowl.
3. Add the butter and mix on low speed for 1 minute until the butter is flattened but remains as large pieces.
4. Add the cream and mix until the mixture just starts to come together.
5. Turn the mixture out onto a clean, lightly floured countertop, and knead very briefly just until the dough comes together uniformly.
6. Roll the dough out into a rectangle 1 inch thick, approximately 8 by 12 inches. But don't worry about being too exact here.
7. Fold the dough into thirds like a business letter, and rotate it 90 degrees.
8. Repeat the prior step, rolling the dough out, folding it into thirds, and turning it 90 degrees, for a total of four turns. The edges will become straighter and more even with each turn.
9. After the last turn, roll the dough out one last time to a rectangle of 8 by 12 inches. Using a bench scraper or knife, cut the dough lengthwise so you have two 4 by 12 inch rectangles. Then cut each 4 by 12 rectangle three times crosswise so you now have eight 4 by 3 inch rectangles. Finally, cut each rectangle along the diagonals into four small scones.
10. Lay out the 32 triangles on two baking sheets covered with a silicone mat or parchment paper and bake for 18 to 20 minutes, until the tops are just starting to brown and the scones feel slightly firm.
11. Remove immediately from the baking sheet and cool on a rack.

Lemon glaze

1. Whisk together the sugar and lemon juice in a small bowl. Add additional lemon juice as needed to thin out the glaze so that it can be thickly poured onto the cooled scones.