Scones With Herbs And Parmesan
|Unbleached all purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||1 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Low fat plain yogurt/Low fat buttermilk||1⁄2 Cup (8 tbs)|
|Extra virgin olive oil||1⁄3 Cup (5.33 tbs) (Filippo Berio Brand)|
|Lemon juice||2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Finely minced chives/Green onions||2 Tablespoon (Use Fresh)|
|Minced basil leaves/1 teaspoon dried basil leaves, crushed||1 Tablespoon|
|Minced fresh thyme/Oregano leaves / 1/2 teaspoon dried thyme / oregano leaves, crushed||1 Teaspoon|
Preheat oven to 375°F.
In large bowl, sift together flour, baking powder, salt and pepper.
Stir in cheese until well blended.
In medium bowl, whisk together buttermilk, olive oil, egg whites, lemon juice, garlic, chives and herbs.
Add herb mixture to flour mixture; beat with wooden spoon until dough forms a soft ball.
Turn dough out onto lightly floured surface; knead 10 to 12 times.
Divide dough in half; roll each half into a ball.
Place each ball on ungreased baking sheet; press each ball into an 8-inch circle.
Cut each circle into 8 wedges.
Bake for 15 to 20 minutes until lightly browned.
Cool on wire racks 20 minutes; serve.