Prepare all ingredients.

Sift all dry ingredients together.

Mix the dry ingredients thoroughly.

Cut open Earl Grey tea bags and grind the leaves finely.

Add the ground tea leaves to the dry mixture and mix well.

Pour heavy cream into the mixture.

Mix until the dough starts to clump together.

Knead the dough gently by hand for no more than 2 minutes.

Wrap the dough in plastic wrap and refrigerate for 7 hours.

Divide the dough into 6 equal portions using a knife.

Mix egg yolk with 1 tbsp milk and brush it onto the scones.

Place the scones on a baking tray with some space between them.