Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
In a large bowl, whisk together your flour, sugar, baking powder, baking soda, salt, cinnamon and ginger.
Slice your butter into pieces ½ inch wide and cut those in half. Dot your butter over the flour mixture and use a pastry cutter to cut the butter in evenly, until the mixture resembles coarse meal.
In a small mixing bowl, whisk together your pumpkin, two tablespoons Tradewinds peach iced tea, egg and vanilla. Add the pumpkin mixture to your flour mixture and fold it in, just until incorporated. Use your hands to gently bring the dough together into a ball.
Place the dough onto the center of your lined baking sheet. Pat the dough into an 8-inch circle, making sure the thickness is even throughout. Use a bench scraper or straight-edged knife to score (make lines but do not cut through) the dough into eight wedges. (Start by making a line as if to cut the dough in half, then in fourths, then eighths.)
Bake the dough for 15 minutes, or until it's golden.
While your scones are baking, make your glaze. Place a fine mesh strainer or sifter over a medium mixing bowl and sift your powdered sugar into the bowl. Add two tablespoons plus two teaspoons of peach iced tea and whisk to combine.
When your scones are done baking, cool the circle of scones for two minutes on the baking sheet, then gently transfer it to a wire rack to finish cooling. When cooled, slice it into eight wedges.
To glaze your scones, place your wire rack with the scones on top of your parchment-lined baking pan, or over a sheet of wax paper. Drizzle the scones with glaze (only glaze the ones you will serve immediately.)
Store scones and extra glaze covered at room temperature for up to two days. Glaze the scones just before serving.