In medium bowl, combine flour, baking powder, sugar and salt. With
pastry blender or fingers, cut or rub in butter until mixture is size of
small peas; set aside.
In small saucepan, bring milk to the boiling point. Add tea bags;
cover and brew 5 minutes. Remove tea bags; cool. Beat in egg.
Gradually add tea mixture to flour mixture, stirring until just
combined.
Turn onto floured cookie sheet and pat into an 8-inch circle. With
the blunt edge of a knife, score (lightly cut) the top of the dough into
8 pre-shaped wedges. Brush with Tea Glaze and bake 20 minutes or until
golden brown. Let cool on wire rack. Serve, if desired, with warm
honey. Makes 8 scones.
*Tea Glaze: Brew 2 Lipton Flo-Thru Tea Bags in 1/2 cup boiling water
5 minutes. Remove tea bags, then stir in 2 tablespoons sugar. Let
cool.