Preheat oven to 400°F. Line round baking dish with parchment paper. In a coffee grinder, grind 2 bags of Eaerl Grey tea until powdered.
Slighly warm buttermilk and place 6 tea bags into steep at least 3 minutes.
In a mixing bowl, combine flour, sugar, baking powder, powdered tea, and salt.
Add the butter and toss with the flour. I found using my hands worked best.
Add egg, infused buttermilk and vanilla. Mix until blended. DO NOT OVERMIX.
Fold in blueberries.
Remove dough with floured hands and place in baking round. Pat down slightly into the edge of the dish, evenly. Brush with additional buttermilk.
Bake until golden brown, about 18 minutes. Let the scones cool to room temperature and slice into 8 pieces. Separate and drizzle with Earl Grey Glaze.
Serve warm with butter, double cream or clotted cream and my favorite homemade lemon curd!