Preheat the oven to 220C and place a baking sheet into the oven to heat up.
Put the flour, baking powder, salt and mustard powder into a food processor, then cut the soya spread into small pieces and add to the flour. Blend for 30 seconds until the mixture forms into crumbs and tip into a large bowl.
Stir in 100g of grated cheese and chives.
Tip the yoghurt and egg into a measuring jug and then fill up to the 150ml mark with soya milk and whisk together. Pour this mixture into the dry mix (reserving 1 tbsp to spread over the scones before baking) and gently mix everything together into a ball.
Tip onto a well-floured surface and then roll out to 2½cm/1inch thickness and stamp 8 x 6cm/2inch rounds using a floured cutter.
Put onto a greased baking sheet. Brush the tops with the reserved egg mix and sprinkle with the remaining cheese.
Put the scones onto the preheated baking sheet and bake for 10-12 minutes or until pale golden. Split and serve warm spread with soya spread or cheese and chive style cream cheese.
Note: the new chilled Free From dairy range is currently available in a limited number of stores. This will increase over the coming weeks.
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