Preheat oven to 400 degrees F (200 degrees C) and lightly grease a baking sheet.
In a large bowl, combine flour, sugar, baking powder, and salt. Cut in the cold vegan butter.
Whisk the egg replacer and water in a small bowl, then add the almond milk.
Stir the "egg" and milk mixture into the flour mixture until moistened.
Turn dough out onto a lightly floured surface, and knead briefly.
Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.
Bake 15 minutes in the preheated oven, or until golden brown.