Source: Enlitened Kosher Cooking by Nechama Cohen

A cheesy pastry treat!

Servings

1 cup white all purpose flour
1 cup whole wheat flour (or soy flour)
2 tsp low sodium baking powder
0.5 tsp baking soda
0.5 tsp salt
0.25 tsp black pepper
2 tbsp fresh basil , chopped (or 2 tsp dried)
1 oz grated Parmesan cheese (or Romano)
0.67 cup Milk, 1%, with add vitamin A & D , (or 1/ 3 cup each low fat soy milk and water mixed)
2 tsp fresh lemon juice (or vinegar)
3 tbsp olive oil
1 tbsp white all purpose flour (or soy flour)
1 eggs , beaten (or 1 tbsp egg substitute)
1 cooking spray

1 Preheat oven to 450 degrees. Line a cookie sheet with baking paper and spray with a generous amount of nonstick cooking spray.
2 Sift the dry ingredients and seasonings in a medium bowl, then add the cheese.
3 Add milk or soy milk, lemon juice or vinegar and oil, mixing just until the dry ingredients are moistened.
4 Divide dough into 2 balls. Knead each ball gently - 3 times - on a surface floured with 1 tablespoon soy or regular flour.
5 Pat dough into 2 (7 inch) disks and cut out 2 inch rounds using a drinking glass or cookie cutter dipped in flour.
6 Lay scones out on prepared cookie sheet. Brush with egg to glaze.
7 Bake 10 to 12 minutes, or until golden brown. Serve warm or at room temperature.

Variation: Experiment with different flavorings, herbs and spices, on their own or in combinations. Try chives, a sprinkling of coarse salt, minced garlic or even a sweet flavoring.