Put the flour, sugar and bicarbonate of soda in a bowl and whisk together to get evenly distributed.
Add the oats and whisk again.
Add the butter. Rub together until you have an even crumb.
Add the milk and mix with a rounded knife until it clumps.
Tip onto your countertop. Knead gently into a ball, handling as little as possible - don't worry if there are some cracks.
Flatten to about 2.5cm (1 inch) thick. Use your hands not a rolling pin so that you don’t compress the dough.
Cut out 6cm (2.5 inch) rounds. You'll need to gather and reshape the offcuts at least once to use it all up - handle the dough as little as possible in doing so. You should get 10-12 rounds in total, depending on how thickly or thinly you pressed your dough.
Transfer the dough rounds to a greased baking tray.
Brush the tops with plant milk, scatter with oats then drizzle with honey.
Bake for 12-14 minutes until the scones have grown tall, golden and are cooked through.
Allow to cool before serving.
Video
Notes
Make sure your scones are fully cooled before storing them so they don't go soggy. Once cooled, they are best kept in an airtight container somewhere cool and out of direct sunlight - in the cupboard or pantry will be fine.Scones are best enjoyed as fresh as possible but these will keep for up to five days if properly stored. They will become drier and more stale in texture as time goes on, so are best enjoyed within two days of baking.