Ingredients:
2 cups plus 1 tablespoon
all-purpose flour
1/4 cup (1 ounce) fresh
grated Parmesan or Romano cheese
2 tablespoons chopped fresh
basil, or 2 teaspoons dried basil
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon freshly ground
pepper
2/3 cup low-fat (1 percent)
buttermilk
3 tablespoons extra virgin
olive oil
1 tablespoon beaten egg,
or 1 tablespoon egg substitutes
Instructions:
Preheat the oven to 450 degrees
F. Spray a cookie sheet with a generous amount of nonstick pan spray.
Combine 2 cups of the flour,
the cheese, basil, baking powder, baking soda, and pepper in a medium bowl.
Add the buttermilk and oil;
mix only until the dry ingredients are moistened. Divide the dough into
2 balls. Knead each ball gently 3 times on a surface floured with the remaining
1 tablespoon flour.
Pat the dough into 2 circles,
each 7 to 8 inches in diameter, on the prepared cookie sheet. With a sharp
knife, score each disk 1/4 inch deep into 6 wedges; do not cut through.
Brush the tops of the dough
rounds with egg to glaze.
Bake 10 to 12 minutes, or
until golden brown. Cut each disk into 6 wedges while hot.
Serve the scones warm or
at room temperature.
Nutrition Facts:
Amount Per Serving:
12
Calories 125 g
Fat 4 g,
Cholesterol 7 mg,
Sodium 161 mg,
Courtesy Of: http://www.diabeticgourmet.com
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