Warm up the buttermilk in the microwave for a few seconds. Once it is warm add one of the tea bags to it and let it steep for a few minutes. The longer the better.
In a large bowl, stir together the flour, sugar, baking powder, baking soda, and 2of the tea leaves from the tea bags, and salt.
Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.
Stir in the cranberries.
Add the buttermilk all at once, stirring with a fork to make a soft, sticky dough.
With lightly floured hands, press the dough into a ball.
On a lightly floured surface, knead gently 10 times.
Pat out the dough into a 3/4-inch thick round.
Using a 2 1/2-inch floured cutter, cut-out rounds or triangles, I use a small round cookie cutter.
Place on an un-greased baking sheet.
Gather up the scraps and repeat dough once; cut out more rounds.
Bake in a 400-degree F oven for 10 to 13 minutes or until golden.
Once they have cooled mix the glaze ingredients together and drizzle over top.
