4 tsp baking powder
1/4 cup Earth Balance
1 cup unsweetened soy milk or almond milk
2 teabags green tea.
Warm the "milk" in a small saucepan over medium-low heat. Do not boil! Once it is heated through, remove from stove, add teabags and allow to steep for at least 10 minutes.
In a medium mixing bowl, combine flour, baking powder and salt. Cut in Earth Balance using a pastry blender until it looks like coarse crumbs. Make a well in the center and slowly pour in the green tea milk. Stir until the dough comes freely away from the sides of the bowl.
Knead on a lightly floured board for two minutes. Roll out the dough to desired thickness; approximately 1/2 inch. Cut the dough using an inverted glass or other round cutter. Place on baking stone and bake at 450 for 15 minutes or until golden-brown on top.