Gingersnap Scones with Espresso Glaze

By Lv2Cook

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

Preparation

Step 1

Preheat oven to 400º.

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 400º 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.

Serving Size: 1 scone