Gingersnap Scones With Espresso Glaze
Source of Recipe
Cooking Light Magazine
Yield: 10 scones
1-3/4 cups all-purpose flour
1/4 cup gingersnap crumbs (about 6 cookies, finely crushed)
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, cut into 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.
One scone equals: Calories: 220.... Fat: 7g.... Carbohydrates: 35g.... Cholesterol: 24mg....Sodium: 194mg.... Protein: 4g....Fiber: 1g
|
|
member logon
