Could I freeze it for baking scones or making pastry
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
No, it doesn't really work. The additives that make butter spreadable will change the way it performs in pastry. It isn't just the firmness. However, if you have a spread that is just butter and oil it might work if you can't get anything else (use by weight, not by volume if it's not a stick). If there is added skim milk or water or anything else I wouldn't try it though.