Preheat oven to 425°F.

Grind the tea leaves to a fine dust. Shake them through a sieve to filter out the larger pieces. Volume of ground tea leaves should be roughly 1 tsp.

Combine flour, baking soda, sugar, salt, cloves, cinnamon, cardamom, and ground tea in a medium mixing bowl. Make a well in the center. Add cream and stir until just combined.

Turn out on to a lightly floured surface and gently kneed until dough coheres and is smooth, about 1 min. Turn over from time to time to prevent dough from sticking to surface.

Pat dough out into a round 3/8" thick. Using a biscuit cutter of any shape, cut out scones and transfer to a parchment-lined baking sheet. Gather up scraps, pat out, and cut again.

Brush the tops of the scones with heavy cream and dust with cinnamon sugar. Bake at 425°F for 12-15 min.