Gingersnap Scones With Espresso Glaze

• 1 3/4 cups all-purpose flour
• 1/4 cup gingersnap crumbs, finely crushed (about 6 cookies)
• 1/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup chilled stick margarine, in small pieces
• 1/2 cup low-fat buttermilk
• 1 large egg, lightly beaten
• cooking spray
• 1 tablespoon hot water
• 1 1/2 teaspoons instant coffee granules
• 3/4 cup sifted powdered sugar
• 10 walnut halves

1. Preheat oven to 400 degrees F.
2. Combine the first 6 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until the mixture resembles coarse meal.
3. Add buttermilk and egg, stirring just until moist (dough will be sticky).
4. Turn dough out onto a lightly floured surface; with floured hands, knead lightly 4 times.
5. Pat dough into a 10-inch circle on a baking sheet coated with cooking spray.
6. Cut dough into 10 wedges, cutting into, but not through, dough.
7. Bake at 400 degrees F for 15 minutes or until golden.
8. Combine hot water and coffee granules in a medium bowl; stir well.
9. Add powdered sugar; stir well.
10. Drizzle over scones.
11. Cut into 10 wedges; top each with 1 walnut half.

allpurpose, gingersnap crumbs, sugar, baking powder, baking soda, salt, margarine, lowfat buttermilk, egg, cooking spray, water, coffee granules, powdered sugar, walnut

Taken from www.food.com/recipe/gingersnap-scones-with-espresso-glaze-465398 (may not work)