Gingersnap Scones With Espresso Glaze Recipes

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GINGERSNAP SCONES WITH ESPRESSO GLAZE



Gingersnap Scones With Espresso Glaze image

Make and share this Gingersnap Scones With Espresso Glaze recipe from Food.com.

Provided by lazyme

Categories     Quick Breads

Time 35m

Yield 10 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 224.2, Fat 7.2, SaturatedFat 1.5, Cholesterol 19.1, Sodium 281.2, Carbohydrate 36.2, Fiber 0.8, Sugar 15.6, Protein 4

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