Chipotle Scones are a perfect side dish.
Mix the one egg replacer and set aside.
Grate the cheese or you can pulse it in a food processor to chop it up into little pieces. Set aside.
Mix together flour, baking powder, cornmeal and taco seasoning.
Add the cold butter to the flour mixture.
Cut in with a pastry cutter until it resembles coarse meal or as I call it, small crumbles. You can also use a food processor to blend it all.
Add the cheese and mix in.
If using your hands - When I am cutting the butter and cheese into the flour I always stop when it gets closer to the end and use my fingers. I use a pinching and rolling motion and it gets blended perfectly.
Add the dairy free milk, chipotle and egg replacer to the dough mixture.
Make two rounds about 5" to 6" in diameter on a greased baking sheet.
Brush the tops of the scones rounds with a little bit of dairy free milk mixture.
After they have cooled you may freeze them in any of the methods shown in my article Preparing Food for the Freezer.
They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 10 to 15 seconds. For a fresh out of the oven feel you can bake them at 350 for about 8 minutes.