Gingersnap Scones with Espresso Glaze
Talk about a double hit: coffee in your cup, coffee in your scones.
Recipe by Cooking Light January 1997
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10/15/2014
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.
10/08/2011
Really bland. I should have just eaten the gingersnaps. I couldn't taste them in the scone at all.
04/10/2011
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.
11/21/2010
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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