Gingersnap Scones with Espresso Glaze
Source of Recipe
Cooking Light Jan/Feb '97
List of Ingredients
1 3/4 c All-purpose flour
1/4 c Gingersnap crumbs (about Six cookies, finely crushed)
1/4 c Granulated sugar
1 1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/4 c Chilled stick margarine, Cut into small pieces
1/2 c Low-fat buttermilk
1 lg Egg, lightly beaten
Cooking spray (PAM)
1 tb Hot water
1 1/2 ts Instant coffee granules
3/4 c Confectioners' sugar,sifted
10 Walnut halves Recipe
Preheat oven to 400 F. Combine flour, gingersnap crumbs, sugar, baking powder, and baking soda in a bowl; cut in margarine with a pastry cutter or two 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 surace; 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 the dough but not through it. Bake at 400¼F. 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.
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