Cheese and Basil Scones

Cheese and Basil Scones

Yield: 12 scones (12 servings)

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

Directions

1. Preheat the oven to 450 degrees F. Spray a cookie sheet with a generous amount of nonstick pan spray.
2. Combine 2 cups of the flour, the cheese, basil, baking powder, baking soda, and pepper in a medium bowl.
3. 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.
4. 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.
5. 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
Info: http://www.amazon.com/exec/obidos/ASIN/0684826607/gourmetconnectio


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http://www.diabeticgourmet.com/recipes/html/411.shtml

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