Gingersnap Scones With Espresso Glaze |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 10 |
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From Cooking Light Magazine. Ingredients:
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 |
Directions:
1. Preheat oven to 400 degrees F.
2. Combine the first 6 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until the mixture resembles coarse meal.
3. Add buttermilk and egg, stirring just until moist (dough will be sticky).
4. Turn dough out onto a lightly floured surface; with floured hands, knead lightly 4 times.
5. Pat dough into a 10-inch circle on a baking sheet coated with cooking spray.
6. Cut dough into 10 wedges, cutting into, but not through, dough.
7. Bake at 400 degrees F for 15 minutes or until golden.
8. Combine hot water and coffee granules in a medium bowl; stir well.
9. Add powdered sugar; stir well.
10. Drizzle over scones.
11. Cut into 10 wedges; top each with 1 walnut half.
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