Preheat oven to 375 degrees & line a baking sheet with parchment.
In a measuring cup, add the almond milk and vinegar. Allow to sit while preparing the rest of the ingredients. The vinegar "sours" the milk creating a vegan version of buttermilk.
Add the all purpose flour, sugar, baking powder, baking soda and salt to a large bowl and whisk until combined.
Using a pastry blender (or a fork) cut the very cold vegan margarine into the flour mixture until it resembles coarse crumbs.
Add "buttermilk" mixture and incorporate just until combined. If you live in a very dry climate (as I do), you may need just a smidge more almond milk for it to come together. Go easy, it doesn't take much. You want to work the dough as little as possible at this point.
Turn out onto a lightly floured surface and just bring the dough together. Using a sharp knife, divide into four equal pieces.
Roll each piece into a smooth ball and using that sharp knife, slice into the dough in either direction creating the cross marks.
Bake for about 22-30 minutes (depends on your oven) keeping a close eye. The edges will just start to get golden. You can also use a toothpick to be sure it comes out clean. Do not over bake.
Allow to cool and serve with vegan margarine.