3/4 cup Organic Valley heavy cream
5 bags or 2 Tbsp. Organic Earl Grey tea or loose leaf
2 cups War Eagle Mill all-purpose flour
1 Tbsp. Rumford baking powder
1/2 tsp. kosher salt
8Tbsp. Organic Valley cold unsalted butter, grated or diced small
1/3 cup Wholesome granulated sugar
1 Happy Egg Co egg
1 tsp. Frontier Co-op vanilla
1 cup Wholesome powdered sugar
2-3 Tbsp. Organic Valley heavy cream
Frontier Co-op Lavender buds
Add heavy cream to a saucepan and bring to a simmer. Watch carefully so it doesn’t bubble over the sides.
Add tea bags to saucepan, remove from heat, let steep for 15-20 minutes.
Preheat oven to 400. Line a baking sheet with parchment or a silicone lined mat. Set aside.
In a large bowl, mix flour, sugar, baking powder, and salt.
Add your grated butter and using your hands, mix to incorporate.
Make a well in the middle and add your cool Earl Grey infused heavy cream, followed by your egg, and vanilla, mix to incorporate. It should be a shaggy dough.
Add flour mixture until just combined, remove from bowl and pat mixture into a 8 inch-ish circular shape.
Spray a large knife or a dough cutter with non-stick spray. Cut dough like you would a pizza, into 8 triangles. Place on baking sheet, leaving 2 inches in between each.
Bake for 10 minutes, rotate baking sheet.
Return to oven for 5-6 minutes or until the bottom edges are starting to turn golden brown.
Remove from oven and allow to cool completely before adding glaze.
To make the glaze, add the powdered sugar and heavy cream to a bowl, whisk to combine. Drizzle over scones, sprinkle with lavender buds.