This recipe is modified from a basic scone recipe to become fluffier and more cake-like, and the whipped cream cheese is meant to imitate the devonshire cream usually served with scones. The homemade tea-infused butter adds even more flavor and the whole dessert goes well with a spot of afternoon tea. —michelleschrank
On the stovetop, mix 1 cup of the tea and the granulated sugar in a small saucepan over medium heat for 5-10 minutes. When mixture starts to bubble, stir to prevent sticking. Let syrup cool and thicken for 1 minute.
In a mixing bowl, cut in 1 stick of room temperature butter and whip until fluffy. Pour in 1/2 cup of tea syrup from above, and beat for 2 minutes until mixture is smooth and has the consistency of honey. Refrigerate overnight for compound butter to solidify.
Preheat oven to 400 degrees F and grease two 8-inch round cake pans with butter or PAM spray.
In a large mixing bowl, sift cake mix and flour together until fine. Cut in 1/2 cup of the prepared tea butter and mix with a fork until it forms a crumbly dough
In a separate small bowl, whisk together milk, 1/4 cup tea, and egg until combined.
Slowly fold the wet mixture into the flour mixture, and press smooth with a rubber spatula without overmixing. Once the lumps have been pressed out, it should be somewhere between cake batter and cookie dough.
Spoon 1 cup of scone 'batter' into each greased cake pan, filling it about 1/2" deep. Use the rubber spatula to press the batter into each greased pan, making sure it covers the entire bottom of each pan.
Bake cakes for 20-25 minutes, remove from oven, and let cool on wire rack.
In a medium mixing bowl, stir cream cheese and sugar together.
Pour in whipping cream. With beaters or an electric mixer, beat mixture for 1 minute on low and then 1 minute on high until a whipped cream forms. Use immediately or refrigerate until later use and re-whip before decorating.