Cheese and Basil Giant Scones

Dancer^'s Note:

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.

• Total Time: 32 mins
• Prep Time: 20 mins
• Cook Time: 12 mins

Ingredients:

Yield: 12 servings.

• 2 cups all-purpose flour , plus
• 1 tablespoon all-purpose flour
• ¼ cup freshly grated parmesan cheese or ¼ cup romano cheese
• 2 tablespoons chopped fresh basil or 2 teaspoons dried basil
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ 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:

1. Preheat oven to 450 degrees.
2. Prepare a cookie sheet with a generous amount of nonstick cooking spray.
3. Combine 2 cups flour, cheese, basil, baking powder, baking soda, and pepper in a medium bowl.
4. Add buttermilk and oil; mix only until dry ingredients are moistened.
5. Divide dough into two balls.
6. Knead each ball gently three times on a surface floured with the remaining 1 tablespoon flour.
7. On prepared cookie sheet, pat dough into two circles, each 7 to 8 inches in diameter.
8. With a sharp knife, score each disk 1/4 inch deep into six wedges; do not cut through.
9. Brush tops of the disks with egg.
10. Bake 10 to 12 minutes or until golden brown.
11. Cut each disk into six wedges while hot.
12. Serve warm or at room temperature.

Reviews

[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^!