Add the heavy cream to a microwave safe dish and microwave for 45-60 seconds or until nearly simmering. Add tea leaves, stir, and set aside to steep.
Whisk flour, sugar, salt, and baking powder together in a large bowl.
Cut the butter into small cubes and add to the flour mixture. With a pastry cutter or your hands, crush the butter until it becomes pea-sized crumbs.
Strain the tea leaves out of the heavy cream once it has turned a light tan color and discard the tea leaves.
Add the egg, maple syrup, and cinnamon to the heavy cream and whisk thoroughly.
Add the wet ingredients to the dry ingredients and bring together with a spatula into a lightly crumbly dough.
Add the walnuts if using and mix into the dough.
Lightly flour a flat surface and pour the dough out. Form into a rough circle (about 2 inches thick) and pat smooth, adding more flour as needed.
Cut the circle like a pizza into 8 equal sized triangles and place on a baking sheet with 3 inch gaps. Lightly brush with heavy whipping cream and refrigerate for 10 minutes.
Preheat the oven to 400 degrees Fahrenheit. Bake the scones for 18-20 minutes or until golden brown and firm. Scones will be crumbly until they cool, this is normal and they will solidify more once cooled.
Make the glaze
Melt the butter and then add the maple syrup. Whisk thoroughly and then add the powdered sugar. Whisk until smooth.
Drizzle the glaze over the cooled scones and allow to set. Enjoy!
