1-Prepare the wet ingredients: In a small bowl, whisk together 1 cup buttermilk plus 1 tablespoon with 3 tablespoons of honey until well combined. Set aside.

2-Mix dry ingredients: In a larger bowl, whisk 3 cups of flour, 1 teaspoon of baking soda, and 1/2 teaspoon of sea salt until evenly distributed.

3-Grate the butter: Using a cheese grater, grate 4 tablespoons of very cold butter directly over the flour mixture. This technique creates small pieces of butter that distribute more evenly through the dough.

4-Chill the mixture: Place the bowl with flour and grated butter in the freezer for 5 minutes. This step ensures the butter stays cold, which is crucial for creating flaky layers in your scones.

5-Incorporate the butter: Remove the bowl from the freezer and use your fingertips to toss and press the butter into the flour until it’s evenly coated. The mixture should resemble coarse crumbs with some larger pea-sized pieces of butter still visible.

6-Create a well: Make a well in the center of the flour mixture and pour in the buttermilk-honey mixture.

7-Combine ingredients: Using a fork or spatula, gently mix the ingredients until the dough begins to come together. Be careful not to overmix, as this can result in tough scones.

8-Knead lightly: Turn the dough out onto a lightly floured surface and knead it gently about 3 to 4 times, just enough to bring it together into a cohesive ball.

9-Shape the dough: Form the dough into a 1-inch thick circle.

10-Cut the scones: Using a sharp knife, cut the circle into 8 equal wedges (like cutting a pie).

11-Chill again: Place the scones on a prepared baking sheet and put them in the freezer for 15 minutes. This final chill helps the scones maintain their shape and encourages better rising during baking.

12-Preheat and bake: While the scones are chilling, preheat your oven to 375°F. After 15 minutes, remove the scones from the freezer, brush them with a little buttermilk, and bake for 12 to 15 minutes until they’re golden brown and have risen nicely.

13-Cool the scones: Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This step is important, especially if you plan to add the glaze.

14-Prepare the tea: Steep 1 Earl Grey tea bag in 1/3 cup of boiling water for 5 to 10 minutes. For a stronger flavor, steep closer to 10 minutes. Once steeped, discard the tea bag and let the tea cool slightly.

15-Mix the glaze: In a medium bowl, whisk 1 1/2 cups of sifted powdered sugar with 2 tablespoons of the prepared Earl Grey tea until smooth.

16-Adjust consistency: The glaze should be thick but pourable. If it’s too thick, add more tea a teaspoon at a time. If it’s too thin, add more powdered sugar a tablespoon at a time.

17-Glaze the scones: Once the scones have cooled completely, drizzle the Earl Grey glaze over the top of each scone.

18-Final touch: Let the glaze set for about 15 minutes before serving. This allows the glaze to firm up slightly while still maintaining a beautiful, glossy appearance.