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    Gingersnap Scones With Espresso Glaze


    Source of Recipe


    Source: Cooking Light magazine

    List of Ingredients




    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

    Recipe



    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.


 

 

 


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