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.
Mix until just blended. Turn out on floured board.
Knead 4 to 6 times until it, sort of, forms a ball. Divide in half.
Make two rounds about 5" to 6" in diameter on a greased baking sheet.
Cut into 6ths but not all the way through.
Brush the tops of the scones rounds with a little bit of dairy free milk mixture.
Bake at 400° for 20 minutes.