Preheat oven to 400°F. Line a baking sheet with parchment paper.

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

Cut in butter with a fork or pastry blender until you have a breadcrumb consistency. Do not overwork.

Whisk the egg and buttermilk together, add in the pumpkin and mix well. Add into the flour mixture, stirring until just combined.

Divide dough into 2 parts. Turn each half onto a floured surface. Knead lightly with floured hands; shape each half into a 7” circle approximately 1” thick. Cut each circle into 6 wedges. Place wedges on an ungreased cookie sheet.

Bake for 18 minutes or until edges are golden brown and a toothpick inserted into the center comes out clean. Allow to cool on a wire rack before glazing.

To make glaze, steep one tea bag in boiling water for 5 minutes. Use 1 tablespoon of the steeped tea, add to icing sugar and stir to combine. Drizzle over scones, let set for 10 minutes.

Best enjoyed same day or stored in airtight container for up to 3 days.