Gingersnap Scones with Espresso Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Talk about a double hit: coffee in your cup, coffee in your scones. Ingredients:
1 3/4 cups all-purpose flour |
1/4 cup gingersnap crumbs (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 |
Directions:
1. Preheat oven to 400°.
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. Add buttermilk and egg, stirring just until moist (dough will be sticky).
3. 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° for 15 minutes or until golden.
4. 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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