Step 1

Heat oven to 400°

Step 2

Grind (in a coffee grinder, spice mill or mini food processor) the whole leaf tea to measure 3 tablespoons.

Step 3

Whisk together the dry ingredients: flour (see notes), Earl Grey tea, baking powder, baking soda, and salt.

Step 4

Slice the margarine into small cubes. Cut in the margarine with a pastry blender or fork until coarse and resembles the size of small peas.

Step 5

Mix the honey into the oat milk until dissolved.

Step 6

With a fork, stir the milk-honey mixture into the flour mixture until the dough just comes together. The dough should be sticky.

Step 7

Turn the dough onto a lightly floured board. Gently knead 3-4 times.

Step 8

Pat half the dough into a circle about 3/4" thick. With a dough scraper or large knife, cut into 6 or 8 triangles. Repeat with the remaining half of the dough. Or, cut out using 2 1/2" cookie cutters.

Step 9

Place scones on an ungreased baking sheet. For easy cleanup, use silpat mats or parchment paper.

Step 10

Freeze for 15 minutes.

Step 11

Lightly whisk the egg (or use non-dairy milk) and brush over the tops of the scones. Sprinkle with turbinado sugar.

Step 12

Bake for 14-16 minutes until golden brown. Store leftover scones in an airtight container in the refrigerator.