In a small bowl mix together the flax seeds, water, vanilla, and almond milk and set it aside. In a food processor mix together the flour, sugar, baking powder, salt, tea powder, and all of the spices.  Cut the cold vegan butter into 1 Tbsp sized pieces and place them on top of the dry ingredients.  Pulse a few times until there are no large pieces left. Drizzle the liquid mixture over the dry ingredients and pulse a few more times until everything is mixed together.

Divide the dough into two equal sections. 

Lightly flour a parchment-lined baking sheet and gently shape each section into a 3/4 inch thick circle.  Cut each circle into 6 pieces.  Carefully pull the pieces apart leaving a 1/2 inch space in between them. Place the unwrapped dough in the freezer for 30 minutes.

Preheat your oven to 425 degrees Fahrenheit while you’re waiting. Bake the scones for 18-20 minutes, or until they’re a light golden brown.

To make the glaze combine all of the ingredients and mix until smooth.  Let the scones cool for at least 15 mins and then drizzle the glaze over them.  Let the glaze set up before serving.