|JOANNA'S GLUTEN-FREE CHEESE SCONES|
My wife Joanna is the expert on the scones in our house. She produces some delightfully tasty ones with this recipe which she created.
Beat the egg with three-quarters to one cup of milk. Mix with as little handling as possible. Mix the dough to a stiff consistency and roll or pat out on a floured surface, to a thickness of about half to three-quarters of an inch. Bake at 450 Fahrenheit (230 C) for 10 minutes.
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Allan Gardyne, Golden Beach, Queensland, Australia.
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