Heat the oil (1 tbsp) in a frying pan and fry off the bacon (50g) until crispy. Set aside to cool.
Add the milk (150ml) and cider vinegar or lemon juice (1 tbsp) to a jug, mix with a fork and rest in the fridge for a few minutes while you make the dry mix.
Rub the flour (250g) and chunks of cold spread (50g) together in a large mixing bowl using your fingers, or combine in a food processor, until it looks like breadcrumbs.
Add the nutritional yeast (20g), salt (1 tsp), black pepper (1/2 tsp), baking powder (1 tsp) and baking soda (1 tsp) and stir until well combined. Make a well in the centre of the flour mixture, pour in the milk and mix until the dough comes together.
When your scones are lined up on the tray ready for baking, brush the melted spread (1-2 tbsp) on the top using a pastry brush.
I used the VBites Rashers vegan bacon, I would recommend using a pre-made bacon product instead of homemade alternatives like coconut bacon as the flavourings may get lost while baking. A range of vegan bacon alternatives can be found here.
Update: My new favourite vegan bacon is from Meetlyke. The texture and flavour are the most realistic I've ever had and it's ready to eat as it comes or can be added to recipes like this one.
Bacon & Chive Scones | The Compassion Kitchen | http://thecompassionkitchen.com/bacon-chive-scones/