Chyrel's Recipes From Friends

Gingersnap Scones with Espresso Glaze Recipe

Gingersnap Scones with Espresso Glaze          
Source: Cooking Light

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

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 400F. 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.

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