Preheat the oven to 400 degrees.

Place the flour, baking powder, baking soda, and salt in a large bowl. Mix together.

Sprinkle the loose tea over the flour mixture and blend together. Note: If you use tea bags, cut up the edge of the teabag and pour the contents into the flour bowl.

In a separate bowl whisk together the buttermilk, honey, vanilla extract, and heavy cream.

Grate the frozen butter then put the butter back in the freezer for 5 minutes. Add the butter to the flour mixture and blend until mixed. The dough will be crumbly.

Form a hole in the middle of the flour mixture and pour in the buttermilk mixture. Knead the wet and dry ingredients together by hand until the mixture is incorporated, but do not over knead the dough.

The dough should be semi-dry but it should stick together well. If it is too dry, add a tablespoon of heavy cream and knead for 30 more seconds. If it is too sticky, sprinkle with 1-2 Tbsp flour and knead until mixed.

Lightly flour a flat surface and roll out the dough into a large circle about 3 inches thick. Cut the dough in half, then cut those in half again, forming triangles.

Place the triangles on a baking sheet lined with parchment paper and place the baking sheet in the freezer for 20 minutes.

Remove the baking sheet from the freezer, brush the top of the scones with heavy cream, and place it in the heated oven. Bake for 20-25 minutes, until golden brown.

Remove from the oven and allow to cool. You can add a glaze when they are cool but my family prefers our scones unglazed.