YIELD: 16 petite scones
Preheat oven to 400F. Steep 2 of the tea bags in the warmed heavy cream, let sit for 15 minutes.
In a stand mixer with the paddle attachment, mix the flour, coconut palm sugar, baking powder, salt and butter until it resembles a course meal.
In a separate bowl, whisk together the egg, heavy cream and vanilla. Add the wet ingredients to the dry ingredients and mix just until the ingredients start to come together.
On a floured surface, shape the dough into two round circles about 1/2″ thick. Cut the circle into quarters, and then each quarter in half so you have 8 small triangles. Repeat this step with the second piece of dough.
Place each scone on a baking sheet, leave some room and bake for 10-15 minutes until the bottoms start to turn golden brown. Cool on a wire rack.
Steep the last the tea bags in the warmed milk, let sit for 15 minutes. Take 2-3 tablespoons of the milk, add to the powdered sugar and whisk smooth. Heat for 15 seconds to get it even smoother. Dip each cooled scone in the glaze and cool on a wire rack.
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