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The egg question

	I have no idea what to use other than ENER-G for eggs, but what I'm
curious about is how you make scones w/o buttermilk? I tried to make scones
once with rice milk, and they did not have the texture or look of scones AT
ALL. They were shiny and not at all flaky or crumbly. What do you use?
Anybody's advice would be appreciated...