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| You may be scared off by the whipping cream in this recipe, but don't be! It replaces the fat usually used in scones. This is a nice savory scone and goes well with dinner as well as a more rustic tea. 1-1/4 to 1-1/2 cups flour 2 tsp baking powder 1/2 tsp. salt 3 Tbsp. oat bran 2 Tbsp. grated Parmesan cheese 1 tsp. dried basil leaves or 3 tsp fresh if you have 1 cup whipping cream 1 tsp. oat bran Heat oven to 425 degrees and grease a cookie sheet. In a large mixing bowl, combine 1-1/4 cups flour, baking powder, salt, 3 Tbsp. oat bran, cheese and basil. Reserve 1 tsp. of the cream. Add remaining cream to flour mixture and stir just until a soft wet dough forms. If dough is too wet, add more flour, 1 Tbsp. at a time, until dough is easy to handle but still sticky. On floured surface, knead gently 5-6 times. Do not overknead or they will be hard.Place dough on greased cookie sheet and pat to a 6" circle. Cut or score into 8 wedges, but do not separate wedges. Brush with reserved cream and sprinkle with 1 tsp. oat bran. Bake at 425 degrees for 15-18 minutes or until lightly browned. Serve with basil butter. |
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| (Updated: 21 Jan 2005) | ||||||||||
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