Talk about a double hit: coffee in your cup, coffee in your scones.
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
1 tablespoon hot water
1 1/2 teaspoons instant coffee granules
3/4 cup sifted powdered sugar
10 walnut halves
How to Make It
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.
I've been making these for years and everyone loves them but I do add a teaspoon of ground ginger. Also, the best gingersnaps to use are really spicy ones. Whole Foods' 365 brand gingersnaps are the best I've found and taste outstanding in this recipe.
Wow. Having never made scones before, I subbed only 1/2 a cup of flour with whole wheat, worried that it would be too dense. Then, everything is in the oven, and I look at the recipe and realized that I used only 1/4 of a cup of milk!!! I was so upset! I considered taking it out and kneading in an extra 1/4 cup, but decided to just see what happened.
They were delicious anyway. Amazing. I know they'd be just superb if they had risen completely. I only used 2/3 of a cup of sugar in the glaze, and that was fine. Could have even used less, since I thought the glaze was super sweet and I don't think you need so much of it.
I also added a lot of extra baking spices (cinnamon, extra ginger, nutmeg, allspice), since I enjoy my food a little more spicy.
Made this recipe exactly as written, with gingersnaps made from a recipe from cooking light. They turned out excellently. Mosit nice crumb, balanced flavors, sweet and spicy and glaze topped it off nicely! WILL MAKE OFTEN!
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