Could I freeze it for baking scones or making pastry
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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.
It's easy, peasy.
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