Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Set aside.
2. In a large mixing bowl combine the granulated sugar, flour, baking powder, and salt. Cut open the earl grey tea bags and add the tea leaves to the dry ingredients.
3. Using a pastry cutter cut the butter into the dry ingredients until the mixture resembles coarse sand. If the butter is feeling melted or warm, stick the mixing bowl in the freezer for a couple of minutes to keep the butter cold.
4. In a separate bowl, stir together the Greek yogurt, 6 tablespoons of the heavy cream, and the vanilla extract. Add the mixture to the the dry ingredients and stir until combined. The dough shouldn’t be wet, but should stick together so you can easily form a disk. If the dough is too dry or crumbly add in a tablespoon of cream at a time until the dough comes together.
5. Turn the dough out onto a lightly floured surface and shape into a 9 inch circle with your hands. It doesn’t need to be perfect, but try to keep it consistent in terms of thickness.
6. Use a round biscuit cutter to cut into circles (or slice the disc into wedges if you prefer!) and place on your preparing cookie sheets. If cutting out into circles, take the scraps and pat them into a disc again and repeat cutting out until you have used all the dough!
7. Place a small amount of cream in a bowl and using a pastry brush, brush the top of the scones. Bake at 400°F for about 25-30 minutes or until the scones are just starting to brown at the edges and a knife inserted into the middle comes out clean. Transfer to a wire rack to cool.
8. While the scones cool, make the glaze. Combine the lemon juice, 1 tablespoon of cream, powdered sugar, vanilla extract, and salt in a bowl and use a whisk to combine. If the frosting is too dry, add the remaining tablespoon of cream.
9. Once the scones are cool, spoon the glaze over each scone and sprinkle with edible flowers if desired. Enjoy! Scones will keep well at room temperature in an airtight container for up to 5 days, or freeze for up to a month!