Gingersnap Scones with Espresso Glaze

Title:
Gingersnap Scones with Espresso Glaze

Yield:
10 Servings

Categories:
Low-Fat,
Biscuits,
Brunch,
Suzy




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






 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


 


 Posted to MM-Recipes Digest V4 #230 by Suzy 
on Aug 30,


 1997