Preheat the oven to 425. Line a large baking sheet with parchment paper.
Combine the first 5 ingredients in a food processor. Pulse until the butter is thoroughly cut in.
Combine the milk and the tea. With the processor running stream in the milk and tea mixture until a ball of dough forms.
Separate the dough into two balls. Press each on the prepared baking sheet into a 12-inch circle. Cut into 8 wedges. Separate the triangles so there is room between them.
Bake the scones for 12-14 minutes until golden. Let cool completely.
Stir together the ingredients for the glaze. Drizzle over the cooled scones.
Video
Notes
Very Strong Earl Grey Tea: Combine ⅓ cup boiling water with 3 tea bags. Let steep for 15 minutes. Remove the bags and let cool to room temperature.