In a large bowl, whisk together the flour, sugar, tea, baking powder, and salt.
Grate the frozen butter into the flour mixture. Mix it in using your fingers (or a pastry cutter) until all the butter is covered in flour and you have pea-sized lumps.
In a medium bowl, whisk together the coconut milk, egg, and vanilla extract. Pour the wet mixture into the dry ingredients to form a shaggy dough.
Knead on a lightly floured work surface until it comes together. Form it into an 8-inch disc. Cut the dough into 8 equal wedges using a bench scraper or knife. Chill before baking.
Space the pieces out so there’s a bit of room between each one and brush the tops of the scones with a little coconut milk. Bake until lightly golden brown on the edges.
Once cooled, brush the tops of the cooled scones with the orange and lemon glaze.
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