Preheat your oven to 350ºF (175ºC). Make sure it’s fully heated before you place your scones in for even baking.
Line a baking sheet with parchment paper. This prevents the scones from sticking and makes for easy cleanup.
In a large bowl, whisk together flour, sugar, baking powder, and baking soda. This step is crucial for ensuring your dry ingredients are evenly combined.
Cut the cold butter into cubes. Using a pastry blender, two knives, or your fingers, incorporate the butter into the flour mixture until it resembles small peas. This helps create that flaky texture.
Take your chosen tea bag (or two for a stronger flavor) and wet it. Squeeze the tea bag into the buttermilk, being careful not to break it. This infuses the milk with aromatic flavor.
Stir the tea-infused buttermilk, vanilla, and lemon zest into the flour mixture until a dough forms. Be careful not to over-work the dough, as this can lead to tough scones.
On a lightly floured surface, pat or gently roll the dough into an 8-inch circle. This is where you shape your scones; take your time to ensure even thickness.
Transfer the dough circle onto your prepared baking sheet. Cut the round into 8 wedges and separate them slightly for even baking. Sprinkle with sugar if desired.
Bake in the preheated oven for 20 to 25 minutes, or until they’re golden brown. Keep an eye on them towards the end to avoid over-baking.
Remove from the oven and let them cool slightly before making the glaze. For the glaze, whisk together powdered sugar, melted butter, and a bit of milk until smooth.
Drizzle the glaze over the cooled scones, and if desired, sprinkle with additional lemon zest. Enjoy your freshly made Glazed Lemon Tea Scones!
