Preheat oven to 400°F.

Combine loose tea and boiling water. Let sit.

Mix flour, sugar, baking powder, and salt in a bowl; cut in butter with a pastry blender or fork until mixture resembles coarse crumbs.

Strain liquid from the tea solids and set aside the liquid tea for later. Keep the solids. (Optional: You may want to chop the steeped tea leaves for a more consistent texture.)

Stir cranberries and the solids from the brewed tea into the dry mixture.

In a small bowl, mix buttermilk and egg; add to dry ingredients all at once, stirring until mixture is just moistened.

Form into a patty on an ungreased cookie sheet or pizza stone.

Bake at 400°F. After 10 min., remove and cut into 8 wedges with a knife but do not separate the slices.

Return the scones to the oven for an additional 5-15 min. or until light golden brown.

Mix powdered sugar and 2-3 tbsp. of brewed tea into a glaze; drizzle over scones.

Separate scones and serve warm.