Cheese and Basil Scones
Yield: 12 scones (12 servings)
2 cups plus 1 Tbsp all-purpose flour
1/4 cup (1 oz) fresh grated Parmesan or Romano cheese
2 Tbsp chopped fresh basil, or 2 tsp dried basil
2 tsp baking powder
1/2 tesp baking soda
1/4 tesp freshly ground pepper
2/3 cup low-fat (1 percent) buttermilk
3 Tbsp extra virgin olive oil
1 Tbsp beaten egg, or 1 Tbsp egg substitutes
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.
Calories: 125
Protein: 4 g
Sodium: 161 mg
Cholesterol: 7 mg
Fat: 4 g
Carbohydrates: 18 g
Exchanges: 1 Starch, 1 Fat
Source: The New Family Cookbook for People with Diabetes