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Gingersnap Scones With Espresso Glaze

Yield: 10 Servings

Ingredients and directions for this recipe

1 3/4 c All-purpose flour
1/4 c Gingersnap crumbs (about
Six cookies, finely crushed)
1/4 c Granulated sugar
1 1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/4 c Chilled stick margarine,
Cut into small pieces
1/2 c Low-fat buttermilk
1 lg Egg, lightly beaten
Cooking spray (PAM)
1 tb Hot water
1 1/2 ts Instant coffee granules
3/4 c Confectioners' sugar,sifted
10 Walnut halves

Source: Cooking Light Jan/Feb '97

Preheat oven to 400 F.

Combine flour, gingersnap crumbs, sugar, baking powder, and baking soda in
a bowl; cut in margarine with a pastry cutter or two 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 surace; 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 the dough but
not through it.

Bake at 400 F. 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.

Calories: 220 (30% from fat) Fat: 7.4g Protein: 4g Fiber: 0.7g Chol: 24 mg
Iron 1.4 mg Sodium: 194mg Calc: 73mg

From the recipe files of suzy@bestweb.net

See also:
Previous recipe Gingersnap Pumpkin Pie
Next recipe Gingersnap-peach Crisp - Country Living

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