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.