Preheat the oven to 425 degrees and prepare a baking sheet with parchment paper. Set aside.

In a small bowl or 2 cup liquid measuring cup, add 2 teabags or 2 teaspoons of the Earl Grey tea to ⅓ cup boiling water. Allow to steep for 3-5 minutes. Remove the tea bags or loose leaf tea and measure out exactly ¼ cup of brewed tea. Let cool. 

Meanwhile in a large mixing bowl, add the remaining teaspoon of tea. If you are using bagged tea, just cut the tea bag open and pour the leaves into the bowl. Add the flour, cake flour, brown sugar, baking powder, baking soda, and salt. Lightly mix the dry ingredients using a fork or your fingers. 

Cut the butter into the flour mixture, using a fork, a pastry blender, or your fingers until the mixture is coarse like sand. 

Add the egg, cream and vanilla to the cooled Earl Grey tea. Whisk to combine them. Pour over the dry ingredients and stir just until the dough is combined. 

Turn the mixture out onto a lightly floured surface. Shape into a disk that is approximately 1 ½ inches thick. Cut into wedges and place on the prepared baking sheet with the wedges slightly separated. Brush with cream and sprinkle liberally with sugar. 

Bake at 425 degrees for 18-20 minutes or until the scones are golden brown.