In a small bowl, combine filling ingredients; set aside.
In a large bowl, combine flour, 1/4 cup granulated sugar, baking powder and salt. Cut in margarine until mixture resembles coarse crumbs.
With a fork, stir in the prepared egg replacer and non-dairy milk until just moistened.
On a lightly floured surface, knead gently 8 to 10 times.
Divide dough in half; pat each to a 6-inch circle, about 1 inch thick.
Place one circle on an ungreased baking sheet; spread filling evenly on circle to within 1/2 inch of edge. Top with second circle; gently press edges to seal.
Brush top with non-dairy milk. Combine 2 teaspoons granulated sugar and 1/4 teaspoon cinnamon; sprinkle over top. Cut into 8 wedges but only through the top layer. This will help the filling from leaking out.
Bake at 400° F for 20 to 25 minutes, or until golden brown.
Cut fully into 8 scones; serve warm.