Gingersnap Scones with Espresso Glaze

Cooking Light
Talk about a double hit: coffee in your cup, coffee in your scones.
10 servings (serving size: 1 scone)


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1 3/4 cups all-purpose flour
1/4 cup gingersnap crumbs (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


Preheat oven to 400°.

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° 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.

Created date

January 1997

Nutritional Information

Calories 220
Caloriesfromfat 30 %
Fat 7.4 g
Satfat 1.4 g
Monofat 2.8 g
Polyfat 2.5 g
Protein 4 g
Carbohydrate 34.7 g
Fiber 0.7 g
Cholesterol 24 mg
Iron 1.4 mg
Sodium 194 mg
Calcium 73 mg