- Recipes Home
- Interest Groups
Scones With Herbs And Parmesan Recipe
|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||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|
Serving size: Complete recipe
Calories 2165 Calories from Fat 790
% Daily Value*
Total Fat 86 g132.4%
Saturated Fat 12.2 g61.2%
Trans Fat 0 g
Cholesterol 34.2 mg
Sodium 2330.8 mg97.1%
Total Carbohydrates 277 g92.3%
Dietary Fiber 11.3 g45.2%
Sugars 10.5 g
Protein 61 g122.7%
Vitamin A 50.7% Vitamin C 59.1%
Calcium 180.2% Iron 111.4%
*Based on a 2000 Calorie diet
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.