Source: The New Family Cookbook for People with Diabetes

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INGREDIENTS

2 cups all-purpose flour ; plus 1 tablespoon
1/4 cup Parmesan or Romano cheese ; fresh grated
2 tablespoons fresh basil ; chopped, 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 buttermilk
3 tablespoons extra virgin olive oil
1 tablespoon egg ; beaten, or 1 tablespoon egg substitutes

Servings

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.

NOTES

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Cheese and Basil Scones

2 cups all-purpose flour plus 1 tablespoon 
1/4 cup Parmesan or Romano cheese fresh grated 
2 tablespoons fresh basil chopped, 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   buttermilk 
3 tablespoons extra virgin olive oil 
1 tablespoon egg beaten, or 1 tablespoon 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.

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Nutrition

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Serving Size: 1 Serving (49g)
Recipe Makes: 12 Servings

Calories: 172
Calories from Fat: 93 (54%)

Amt Per Serving		% DV

	Total Fat 10.3g	14 %
	Saturated Fat 5.6g	28 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 0.6g
Cholesterol 28mg		9 %
Sodium 367mg		13 %
Potassium 54.8mg		1 %
Total Carbohydrate 16.3g		5 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 15.7g
Protein 3.6g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 172

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