Basil Parmesan Scones
1 1/4 cups All-purpose flour — to 1 1/2
3 tablespoons Oat bran
2 tablespoons Grated parmesan cheese
2 teaspoons Baking powder
1 teaspoon Dried basil
1/2 teaspoon Salt
1 cup Whipping cream
1 teaspoon Oat bran
Preheat oven to 425 degrees; grease a cookie sheet.
In a large bowl, combine 1 1/4 cups flour, 3 tablespoons oat bran, cheese, baking powder, basil and salt; blend well. Reserve 1 teaspoon whipping cream. Add the remaining cream to the flour mixture, stirring just until a soft dough forms. If the dough is too wet, stir in additional flour, one tablespoon at a time.
On a floured surface, gently knead the dough to form a smooth ball. Place on the cookie sheet; pat or roll into a 6-inch circle. Cut into 8 wedges; do not separate. Brush with the reserved whipping cream; sprinkle with 1 teaspoon oat bran.
Bake for 15 to 18 minutes, or until lightly browned. Cut into wedges; serve warm.