Gingersnap scones with espresso glaze
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | All-purpose flour |
| ¼ | cup | Gingersnap crumbs (about |
| Six cookies, finely crushed) | ||
| ¼ | cup | Granulated sugar |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ¼ | cup | Chilled stick margarine, |
| Cut into small pieces | ||
| ½ | cup | Low-fat buttermilk |
| 1 | large | Egg, lightly beaten |
| Cooking spray (PAM) | ||
| 1 | tablespoon | Hot water |
| 1½ | teaspoon | Instant coffee granules |
| ¾ | cup | Confectioners' sugar,sifted |
| 10 | Walnut halves | |
Directions
Source: Cooking Light Jan/Feb '97 Preheat oven to 400 F.
Combine flour, gingersnap crumbs, sugar, baking powder, and baking soda in a bowl; cut in margarine with a pastry cutter or two 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 surace; 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 the dough but not through it.
Bake at 400 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.
Calories: 220 (30% from fat) Fat: 7.4g Protein: 4g Fiber: 0.7g Chol: 24 mg Iron 1⅖ mg Sodium: 194mg Calc: 73mg From the recipe files of suzy@...
Posted to MM-Recipes Digest V4 #230 by Suzy <suzy@...> on Aug 30, 1997