These scones are really really good.  We infused tea No. 18 Hazelnut, Lavender and Chocolate into the dough and the glaze. You should give them a try.  Here is the recipe.  Enjoy!

Ingredients

For the Scones:

• 1 ½ cups Whipping Cream 
• 6 No. 18 Teabags 
• 3 cups All-Purpose Flour
• ⅓ cup Granulated Sugar
• 1 teaspoon Salt
• 1 tablespoon Baking Powder
• 1 ½ sticks Unsalted Butter (cold)
• 2 Large Eggs
• 1 teaspoon Vanilla Extract

For the Glaze

• 2 tablespoon No. 18 Infused Cream reserved from making the scones
• 1 cup Powdered Sugar 
• 3 tablespoon Unsalted Butter melted
• 2 tablespoon Whole Milk (optional)
• 1 teaspoon Vanilla Extract

Directions:

For the No. 18 Infused Cream:

Put the cream and four teabags into a saucepan and heat over medium-low heat.

1 ½ cups Whipping Cream

Stir gently while the cream heats up until you start to see tiny bubbles forming on the surface. Remove from the heat and cover with plastic wrap, do not remove the teabags, we're going to let them sit in the cream to get all that wonderful tea flavor out. Make sure the plastic is touching the surface of the cream to prevent a skin from forming

Once it has cooled, place it in the refrigerator until ready to use. I left mine overnight for maximum tea infusion - but it should be good to use after a few hours if you're in a rush.

Let it come back to room temperature shortly before starting to make your scones.

Make the Scones

Preheat oven to 375°F and line a baking sheet with parchment paper.

In a large bowl, sift together the flour, baking powder, sugar and salt.

3 cups All-Purpose Flour, ⅓ cup Granulated Sugar,1 tbsp Baking Powder,1 tsp Salt

Cut the butter into small cubes and use your fingers to rub the butter into the flour. You can also do this in a food processor if you don't want to get messy. Keep incorporating the butter into the flour until it looks like breadcrumbs with some lumps of butter. Flatten the lumps of butter with your hands - this will help the texture of the scones!

1 ½ sticks Unsalted Butter

Cut open the remaining 2 teabags and pour the dried tea in with the flour/butter. mixture.

Remove tea bags from the No. 18 infused cream. Take 2-3 tablespoons of the infused cream and set it aside - this will be used to make our glaze later.

Mix the remaining cream with the eggs and vanilla extract.

2 Eggs,1 tsp Vanilla Extract

Add the wet ingredients into the dry ingredients and mix gently, just until everything is combined and a sticky dough forms.

Tip your dough out onto a floured surface and knead a little, just until the dough stops being too sticky to handle.

Form the dough into a circle shape with your hands. Don't make it too flat - we want these to be nice and thick! See images in the post for guidance. Use a bench scraper or knife to cut the circle into 8 even wedges. Place on your baking sheet with a little space between them to allow for slight spreading. Brush with a little egg wash.

Bake for 18-22 minutes or until the scones are lightly browned.

Remove from the oven and transfer to a cooling rack to cool completely before glazing.

Make the No. 18 Glaze

Melt the butter in the microwave in 30-second increments.

3 tbsp Unsalted Butter

Mix butter with icing sugar and vanilla until smooth, add 2 tablespoons of No. 18 cream and mix together. Add more cream until the desired consistency is reached. It should be runny enough to dip the scones in, but thick enough to coat the back of a spoon so it won't just run off the sides of the scones. If you have used all the cream and it's still too thick, add a dash of milk.

2 tbsp  Infused Cream,1 cup Powdered Sugar, 1 tsp Vanilla Extract, 2 tbsp Whole Milk

Dip the scones into the glaze or drizzle over the scones and place back on the baking sheet to set for about 15 minutes before serving.

Optional

If you want to go a little richer add chocolate chips to the dough.