Recipe by Dancer^
Our friend Dennis gave us this recipe, we had it at his house a few times. His mother would make scones like this because she didn't like the waste when u use a cookie cutter. Points 3.
Top Review by Lalaloula
Mmm, these are really yummy!!! The texture is perfect: a soft and flaky inside paired with a crunchy crust. The basil and cheese go very well together and add a mediterranian flavour. What a tasty twist on your traditional scones recipe! :) I made half the recipe and ended up with 4 wedges. Too late I realised that I was nearly out of white flour, so I subbed whole wheat for part of the ap flour, which made for a nutty taste. Yum! THANKS SO MUCH for sharing this great recipe with us, Dancer^!
- 2 cups all-purpose flour, plus
- 1 tablespoon all-purpose flour
- 1⁄4 cup freshly grated parmesan cheese or 1⁄4 cup romano cheese
- 2 tablespoons chopped fresh basil or 2 teaspoons dried basil
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon fresh ground pepper
- 2⁄3 cup low-fat buttermilk (1-percent fat)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon beaten eggs or 1 tablespoon egg substitute
Directions See How It's Made
- Preheat oven to 450 degrees.
- Prepare a cookie sheet with a generous amount of nonstick cooking spray.
- Combine 2 cups flour, cheese, basil, baking powder, baking soda, and pepper in a medium bowl.
- Add buttermilk and oil; mix only until dry ingredients are moistened.
- Divide dough into two balls.
- Knead each ball gently three times on a surface floured with the remaining 1 tablespoon flour.
- On prepared cookie sheet, pat dough into two circles, each 7 to 8 inches in diameter.
- With a sharp knife, score each disk 1/4 inch deep into six wedges; do not cut through.
- Brush tops of the disks with egg.
- Bake 10 to 12 minutes or until golden brown.
- Cut each disk into six wedges while hot.
- Serve warm or at room temperature.