Preheat the oven to 220°c (200°c fan)
Rub the flour, salt and margarine together using the tips of your fingers, until it resembles breadcrumbs.
Stir in the sugar with a table knife.
Mix in the oat milk, a little at a time, with the table knife until the dough has come together. It should be a soft dough, not sticky. You'll probably have some leftover milk.
Turn out the dough onto a lightly floured surface. Gently knead it.
Gently squish the dough until it forms a slab about 2cm thick. Cut out rounds of dough with a 5cm cutter.
Gently squish the leftover dough together and repeat, until you have no dough left.
Places the rounds on a baking tray and brush some leftover milk on the top of each scone.
Bake in the oven for 10-15mins. Until the scones have risen and are golden brown.
Take them out of the oven and leave them on a wire rack to cool.