1. Preheat oven 350 degrees F.
2. Add milk to a sauce pan to warm over low heat. Remove from heat and add tea bags and steep for 10-15 minutes to get the full flavor of the chai.
3. Combine flour, salt, sugar, and baking powder in a large bowl.
4. Cut cold butter into the flour mixture until it looks like crumbs. I always just use my hands for this part.
5. After the tea steeped milk has cooled, add to the flour and butter. Add the vanilla. Stir together until combined.
6. Turn mixture out onto a clean surface. The dough will be a little crumbly.
7. Using your hands, push everything together. Do not knead or handle the dough too much.
8. With a rolling pin, gently roll out the dough to 3/4-inch thick.
9. From this point, you can cut the dough into triangles. I like to use a square cookie cutter, then cut the square on the diagonal. Now you have two perfect triangles. Easy, right?
10. Now transfer scones to a baking pan lined with parchment paper and bake for 15-20 minutes, just until the edges turn brown.