Gingersnap Scones with Espresso Glaze          
Source: Cooking Light
 

Ingredients:
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


Directions:
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 400¼F. 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.