Gingersnap Scones With Espresso Glaze Recipe
Servings: 1
Ingredients
- 1 3/4 c. all-purpose flour
- 1/4 c. gingersnap crumbs finely crushed about 6 cookies
- 1/4 c. sugar
- 1 1/2 tsp baking pwdr
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 c. chilled stick margarine in small pcs
- 1/2 c. low-fat buttermilk
- 1 lrg egg lightly beaten Cooking spray
- 1 Tbsp. warm water
- 1 1/2 tsp instant coffee granules
- 3/4 c. sifted powdered sugar
- 10 x walnut halves
Directions
- Preheat oven to 400 degrees F. Combine the first 6 ingredients in a bowl; cut in margarine with a pastry blender or possibly 2 knives till the mix resembles coarse meal. Add in buttermilk and egg, stirring just till moist (dough will be sticky).
- Turn dough out onto a lightly floured surface; 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, but not through, dough. Bake at 400 degrees F for 15 min or possibly till golden brown.
- Combine warm water and coffee granules in a medium bowl; stir well. Add in powdered sugar; stir well. Drizzle over scones. Cut into 10 wedges; top each with 1 walnut half.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 616g | |
| Calories 1707 | |
| Calories from Fat 173 | 10% |
| Total Fat 19.94g | 25% |
| Saturated Fat 4.57g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 213mg | 71% |
| Sodium 3689mg | 154% |
| Potassium 736mg | 21% |
| Total Carbs 344.6g | 92% |
| Dietary Fiber 7.8g | 26% |
| Sugars 142.25g | 95% |
| Protein 37.56g | 60% |
