Heat the milk in a heat-safe measuring cup in the microwave or in a pot on the stove until scalding. Place 1 Earl Grey tea bag into the hot milk and let steep until cooled to room temperature before placing it in the refrigerator until completely chilled. Squeeze out the tea bag and discard right before using the chilled steeped milk in the recipe.

Preheat the oven to 400℉. Line a baking sheet with parchment paper.

Whisk the flour, sugar, baking powder, and tea leaves together in a large bowl. Cut the cold cubed butter into the flour mixture using a pastry cutter until the pieces of butter are the size of peas.

In another bowl, whisk together the chilled steeped milk, egg, and vanilla extract until combined. Add to the flour/butter mixture and gently fold with a spatula until the dough just starts to come together. Turn the contents of the bowl onto the countertop and knead/press the mixture just until the dough comes together.

Shape the dough into 3 even rounds each about 1 inch thick. Cut each round into 4 even wedges using a pizza cutter or large knife and arrange them on the prepared baking sheet. Bake in the preheated oven for 12-15 minutes or until lightly golden. Let cool on the baking sheet for at least 10 minutes before topping with the icing.

Whisk together the powdered sugar, whipping cream, and vanilla until smooth. Drizzle icing over the slightly cooled scones using a spoon, a ziplock bag with the corner snipped, or a piping bag. Enjoy!