Cheese And Basil Giant Scones

• 2 cups all-purpose flour, plus
• 1 tablespoon all-purpose flour
• 1/4 cup freshly grated parmesan cheese or 1/4 cup romano cheese
• 2 tablespoons chopped fresh basil or 2 teaspoons dried basil
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fresh ground pepper
• 2/3 cup low-fat buttermilk (1-percent fat)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon beaten eggs or 1 tablespoon egg substitute

1. Preheat oven to 450 degrees.
2. Prepare a cookie sheet with a generous amount of nonstick cooking spray.
3. Combine 2 cups flour, cheese, basil, baking powder, baking soda, and pepper in a medium bowl.
4. Add buttermilk and oil; mix only until dry ingredients are moistened.
5. Divide dough into two balls.
6. Knead each ball gently three times on a surface floured with the remaining 1 tablespoon flour.
7. On prepared cookie sheet, pat dough into two circles, each 7 to 8 inches in diameter.
8. With a sharp knife, score each disk 1/4 inch deep into six wedges; do not cut through.
9. Brush tops of the disks with egg.
10. Bake 10 to 12 minutes or until golden brown.
11. Cut each disk into six wedges while hot.
12. Serve warm or at room temperature.

flour, flour, parmesan cheese, fresh basil, baking powder, baking soda, fresh ground pepper, lowfat buttermilk, extra virgin olive oil, eggs

Taken from www.food.com/recipe/cheese-and-basil-giant-scones-122779 (may not work)