Earl Grey Scones

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a small saucepan, heat the 2/3 cup whole milk until it just begins to simmer, then remove from heat. Add the 3 tbsp loose Earl Grey tea leaves, stir, and let steep for 10 minutes. Strain the milk, pressing the tea leaves to extract maximum flavor, and set aside to cool completely.

In a large bowl, whisk together the 3 cups all-purpose flour, 1/2 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.

Add the cold cubed 1 cup cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

In a separate small bowl, whisk together the cooled tea-infused milk, 1 large egg, 1 tsp vanilla extract, and 1 tbsp orange zest.

Pour the wet ingredients over the flour mixture and stir with a fork just until the dough comes together. Be careful not to overmix.

Turn the dough out onto a lightly floured surface and gently knead a few times to incorporate any loose flour. Pat the dough into a circle about 1-inch thick.

Using a sharp knife, cut the circle into 8 wedges, like a pizza. Transfer the wedges to the prepared baking sheet, placing them about 2 inches apart.

Bake for 12-15 minutes, until the scones are golden brown around the edges and firm to the touch.

While the scones are baking, make the glaze by whisking together the 1 cup powdered sugar and 2 tbsp fresh orange juice until smooth.

Let the scones cool for 5 minutes on the baking sheet, then transfer to a wire rack.

While the scones are still warm, drizzle with the orange glaze and allow it to set before serving.