Preheat the oven to 400°F. Line a baking sheet with a silpat or parchment paper and set aside.

Pour the raisins and tea into a fine mesh strainer and let drain thoroughly.

Whisk together the flour, salt, baking powder and sugar in a large mixing bowl. Add about 1/2 of the cubed butter and work in with a fork, two knives, a pastry cutter or your fingers until the mixture resembles lentils. Add the remaining butter and work in, leaving some slightly larger pea sized -or even larger- flakes of butter.

Add half of the lemon zest, and the drained raisins to the flour, then toss through gently until evenly distributed, taking care not to mash it in. Add 1 1/2 cups of the cream, sprinkling it over the top, then tossing to combine. Pick up a small amount of the mixture and try squeezing it gently together. If it crumbles, or if there are dry crumbs in the bottom of the bowl, add more cream -1 tablespoon at a time- until you have a mixture that holds together as a shaggy dough when squeezed gently. Use a bench scraper or spatula to gently fold the dough in on itself until it forms a shaggy mass you can turn out onto a very lightly floured surface.

Divide the dough in half and gently pat out the dough into two 7-8 inch discs that are about 3/4 of an inch thick. Carefully transfer the discs to a parchment lined baking sheet. Use a bench knife or Chef's knife to cut each disc into 8 wedges, cutting straight down and not sawing back and forth to help it rise higher in the oven. Gently separate the wedges so there is a little space between them.

Whisk together the remaining lemon zest, the lemon juice and the sweetened condensed milk until smooth. Lightly brush the tops of the unbaked scones with the glaze.

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Bake for about 30 minutes, or until the scones are puffy and golden brown on top.

Spoon any leftover glaze on the hot scones and spread it over the tops. Let cool 'til comfortable to handle!