Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.

Add the Earl Grey tea leaves to the dry mixture and mix well.

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

Pour the wet ingredients into the dry ingredients and stir gently until just combined.

Fold in the halved blackberries gently.

Turn the dough out onto a lightly floured surface, knead gently, and shape into a circle about 1-inch thick. Cut into 8 wedges.

Place the scone wedges on the prepared baking sheet and bake for 15-20 minutes until golden brown.

While the scones are baking, prepare the lemon glaze by whisking together powdered sugar, lemon juice, and lemon zest until smooth.

Once the scones are done, let them cool slightly and drizzle the lemon glaze over them.