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Cheese and Basil Scones (Dairy)
Source: Enlitened Kosher Cooking by Nechama Cohen

A cheesy pastry treat!

Prep Time: 20 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 28 servings
Amount Per Serving
Calories 54.5
Total Carbs 7.3 g
Dietary Fiber 0.7 g
Sugars 0.3 g
Total Fat 2.1 g
Saturated Fat 0.5 g
Unsaturated Fat 0.2 g
Potassium 62.2 mg
Protein 1.9 g
Sodium 87.5 mg
Dietary Exchanges
1/2 Fat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  white all purpose flour
1 cup  whole wheat flour
2 tsp  low sodium baking powder
0 1/2 tsp  baking soda
0 1/2 tsp  salt
0 1/4 tsp  black pepper
2 tbsp  fresh basil
1 oz  grated Parmesan cheese
0.6667 cup  Milk, 1%, with add vitamin A & D
2 tsp  fresh lemon juice
3 tbsp  olive oil
1 tbsp  white all purpose flour
1 each  eggs
1 each  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.

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