Preheat oven to 375°F. Line a baking sheet with parchment paper.

Mix flour, baking powder and salt in a mixing bowl. Cut open tea bags and add loose tea to dry mix.

Cut in butter with a fork until you have a breadcrumb consistency. You can also use a food processor, adding all dry ingredients in first, then the butter, pulse until mixture comes together into a breadcrumb-like texture. Transfer to a mixing bowl.

Stir in sugar, mix well. Gently fold in blueberries, being careful not to squish them.

In a separate bowl, beat egg, stir in buttermilk. Add to flour mixture and gently mix just until moistened.

Pour out batter onto the parchment paper sprinkled with flour. Using floured hands, gently shape the batter into an 8” circle, leveling the top as you go. Score the batter into 8 segments. Bake for 20 minutes or until edges are golden brown and a toothpick inserted into the center comes out clean. Allow to cool on a wire rack while you make the icing.

Mix the lemon juice into the icing sugar, add just enough water to reach desired consistency. Drizzle over scone, then sprinkle with poppy seeds. Slice and serve, best enjoyed warm!