Place butter in a pan on the stove over medium-low heat. Don't let the butter brown, but liquefy.
Add tea leaves and let steep for 5 minutes on low heat.
Remove from heat and let sit for another 5 minutes.
Using a fine strainer/ sieve push the butter through into a bowl. Push hard on the tea leaves to get as much butter as possible. You want 6 tablespoon in the end.
Let butter return to room temp and solidify. Place in the refrigerator until hardened again.
Scones:
Preheat oven to 425° F, prepare a baking sheet with parchment paper or lightly flour one.
In large bowl mix flour, baking powder, salt and sugar.
Cut in the butter (use cheese grater to make this easier), the mixture needs to be a little chunky, not smooth. Add in loose tea. Mix.
Pour in the heavy cream and egg, then mix with hands until a dough forms. Roll dough out on a floured surface and form a circle about 1" thick.
Cut your dough into triangles as you would a pizza with a pizza cutter (or use cookie cutter to make shapes). Brush the scones with a little heavy cream.
Place scones on sheet separated 1-2 inches. Bake for roughly 20 minutes or until slightly golden.
While the scones are in the oven prepare your icing. Place your powdered sugar in a bowl and slowly add one teaspoon of cream at a time. Mix consistently until your glaze forms.
Remove scones and let cool. Pour icing on top.
Enjoy!
Notes
- Butter: Should be super cold. You can cut this up with a knife or the easiest way is to use a cheese grater.- Flavors: if these aren't your flavor choices, check out other scone recipes on my site by typing in "scone" in the search bar.- American scones: these are American, not English scones, so more crumbly than biscuity.- Shapes: You can slice these with a pizza cutter into triangles or a cookie cutter for circles or other shapes, just be careful of the bake time.