In a large mixing bowl, add sugar and lemon zest. Use your finger to rub the zest into the sugar until fully incorporated. Whisk in the flour, baking powder, tea leaves, and salt.

Cut in grated or cubed vegan butter with a pastry cutter or your fingers until a crumbly sand-like mixture forms. Drizzle in the cold milk and vanilla extract. Use a wooden spoon or spatula to combine until the dough starts to come together. Once it gets too thick to stir with a spoon, use your hands to carefully form it into a mound.

Transfer the dough to a sheet of plastic wrap and tightly wrap. Refrigerate for 30 minutes. *Make sure not to handle the dough too much or the final product won't be as buttery and light.

Preheat oven to 400°F. Line a baking sheet with parchment paper. Transfer dough to baking sheet. Form dough into an 8" disc. Cut disc into 8 wedges. Distribute on to baking sheet and brush tops with non-dairy milk or egg wash (1 egg + 1 tsp water) and sprinkle over turbinado/raw sugar.

Bake for 20 min. or until tops are golden brown. Transfer scones to a wire cooling rack. While scones, are cooling whisk together all icing ingredients until smooth. Drizzle icing over scones and enjoy!