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Add a photoServings: 12
Ingredients
- 2 c. plus 1 Tbsp. all-purpose flour
- 1/4 c. (1 oz) fresh grated Parmesan or possibly Romano cheese
- 2 Tbsp. minced fresh basil, or possibly 2 tsp. dry basil
- 2 tsp baking pwdr
- 1/2 tsp baking soda
- 1/4 tsp freshly grnd pepper
- 2/3 c. low-fat (1 percent) buttermilk
- 3 Tbsp. extra virgin extra virgin olive oil
- 1 Tbsp. beaten egg, or possibly 1 Tbsp. egg substitutes
Directions
- Preheat the oven to 450 degrees F. Spray a cookie sheet with a generous amount of nonstick pan spray.
- Combine 2 c. of the flour, the cheese, basil, baking pwdr, baking soda, and pepper in a medium bowl.
- Add in the buttermilk and oil; mix only till 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 Tbsp. 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; don't cut through.
- Brush the tops of the dough rounds with egg to glaze. Bake 10 to 12 min, or possibly till golden.
- Cut each disk into 6 wedges while warm. Serve the scones hot or possibly at room temperature.
- Per Serving (1 scone):
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 29g | |
| Recipe makes 12 servings | |
| Calories 118 | |
| Calories from Fat 38 | 32% |
| Total Fat 4.31g | 5% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 302mg | 13% |
| Potassium 28mg | 1% |
| Total Carbs 16.27g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.09g | 0% |
| Protein 3.18g | 5% |
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