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Prepare your tea: Cut open all of the bags of tea and empty them into a small bowl. If using tea with larger pieces, crush the tea leaves (in a mortar and pestle, or using a plastic bag and a rolling pin) to achieve a finer consistency, with no large or woody pieces remaining. You should have 3 teaspoons of tea leaves (about 6g). Remove 1 teaspoon (2g) and place it in a large bowl. Set aside.
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In a small saucepan, combine the remaining 2 teaspoons (4g) tea leaves and the cream. Bring to a bare simmer over medium heat, then immediately cover the pan and remove from heat. Set aside, covered, for 15 minutes, to allow the tea to infuse in the cream.
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Use a fine-mesh sieve to strain the cream into a small bowl or liquid measuring cup; discard the steeped tea leaves. Cover and refrigerate the cream until thoroughly chilled, at least 30 minutes.
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While the cream chills, preheat the oven to 400°F with a rack in the center. Line a baking sheet with parchment. Once the cream is cold, make the scone dough.
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To make the scone dough: To the large bowl with the tea leaves, add the flour, sugar, baking powder, and salt. Whisk to combine.
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Add the butter to the dry ingredients and toss to coat in flour. Use your fingers or a pastry blender to work the butter into the flour until unevenly crumbly, with most pieces the size of a pea.
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Measure the cold steeped cream in a liquid measuring cup or on a scale; add enough additional cream to reach 1/2 cup (113g). Add the egg and vanilla; whisk until thoroughly combined.
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Add the cream mixture to the bowl with the dry ingredients. Use a fork to stir just until a shaggy, cohesive dough forms with no dry bits of flour remaining.
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To assemble the scones: Use a leveled jumbo cookie scoop or a heaping tablespoon to scoop 8 mounds of dough evenly onto the prepared baking sheet. With a lightly floured thumb, make an indent about 1" wide in the center of each mound. Tuck in any cracked or separated edges of the scone to make a neat circle.
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Fill each indentation with 1 scant teaspoon jam. Sprinkle scones with sparkling sugar (it’s OK if some gets onto the jam).
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Bake the Earl Grey scones for 14 to 16 minutes, until the bottoms are golden brown and the tops are set. Remove from the oven and let cool slightly before serving.
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Storage information: Earl Grey scones are best enjoyed the day they’re baked. For longer storage, freeze baked scones in a freezer-safe bag or container; reheat at 350°F for 8 to 10 minutes, until warm.
