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Cheese and Basil Scones

Yield: 12 scones (12 servings)
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  • 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


  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.

Nutritional Information (Per Serving)
Sodium: 161 mg
Cholesterol:7 mg
Fat: 4g
Carbohydrates: 18g
Exchanges: 1 Starch, 1 Fat

Source: The New Family Cookbook for People with Diabetes

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