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Gingersnap Scones with Espresso Glaze

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  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. Add buttermilk and egg, stirring just until moist (dough will be sticky).

  3. 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.

  4. 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.