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