Gingersnap Scones With Espresso Glaze

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 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

Recipe

• 1 preheat oven to 400 degrees f.
• 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.
• 3 add buttermilk and egg, stirring just until moist (dough will be sticky).
• 4 turn dough out onto a lightly floured surface; with floured hands, knead lightly 4 times.
• 5 pat dough into a 10-inch circle on a baking sheet coated with cooking spray.
• 6 cut dough into 10 wedges, cutting into, but not through, dough.
• 7 bake at 400 degrees f for 15 minutes or until golden.
• 8 combine hot water and coffee granules in a medium bowl; stir well.
• 9 add powdered sugar; stir well.
• 10 drizzle over scones.
• 11 cut into 10 wedges; top each with 1 walnut half.