Earl grey tea scones with mock devonshire cream

1. Scones
1. Preheat oven to 400 degrees F.
2. Sift together dry ingredients.
3. Put cup and 1/8th cups heavy cream into a small sauce pan over low heat
4. Place four of the tea bags into the heating heavy cream.
5. Wait for the heavy cream to come to a low boil then remove from heat.
6. While the cream is heating cut the butter into the scones. The mixture should look like coarse crumbs.
7. Add the contents of the last tea bag into the mixture.
8. By now the cream should be off the heat put the cream in the freezer to cool quickly.
9. Make a well in the center of your mixture and once the cream is cool add it to the mixture.
10. Fold the mixture to incorporate the cream but make sure not to over mix.
11. Once mixed roll out the dough and cut into 4 equal squares then cut the squares in half diagonally.
12. Brush the tops of the scones with heavy cream to ensure golden tops.
13. Bake for 15-20 minutes or until golden brown.
Devonshire Cream:
Mix 2 TBs sugar with 1 cup heavy cream, 4 oz mascarpone, and 2 TBs vanilla extract until it is a soft whipped cream consistency.