Gingersnap Scones - Starbucks Copycat

By MJH

Ingredients

• 1.75 cups all purpose flour
• 0.25 cup gingersnap crumbs (about 6 cookies, finely crushed)
• 0.25 cup sugar
• 1.5 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.25 cup chilled stick margarine, cut into small pieces
• 0.5 cup low-fat buttermilk
• 1 large egg, lightly beaten
• Cooking spray
• 1 tablespoon hot water
• 1.5 teaspoons instant coffee granules
• 0.75 cup sifted powdered sugar
• 10 walnut halves

Details

Adapted from replicarecipes.com

Preparation

Step 1

Preheat oven to 400°F

Combine the first 6 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until the mixture resembles a 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°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.