Cheese and Basil Scones
Crisp and scrumptious Cheese and Basil Scones are perfect snacks for those on a diabetic diet.
Makes 24 scones
2 cups +1 tablespoon all-purpose flour
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh basil
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon freshly ground pepper
2/3 cup low-fat buttermilk
3 tablespoons extra virgin olive oil
1 tablespoon beaten egg
Preheat the oven to 450 deg. F. Spray a cookie sheet with nonstick pan spray.
Sift together 2 cups of the flour, cheese, basil, baking powder, baking soda and pepper in a bowl. Add the buttermilk and oil and mix lightly. Divide the dough into two balls. Flour a board with a tablespoon of flour. Knead each ball gently three times on this floured surface.
Pat each ball of dough into two circles, each 7 to 8 inches in diameter, on the prepared cookie sheet. Using a sharp knife, score each disk ¼ inch deep into six wedges. Do not actually cut through.
Brush the tops of the dough rounds with the egg. Bake for 10 to 12 minutes, or until golden brown. Cut each disk into six wedges while still hot. Serve the scones warm.
The egg is just for glazing the tops. You can choose to leave it out if you are looking for an eggless snack.