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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.