Gingersnap Scones with Espresso Glaze

Name: Gingersnap Scones with Espresso Glaze
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: English, Scottish, British, European
Ingredients: 2 teaspoons baking powder; 1 teaspoons baking soda; 1 large egg, lightly beaten; 414 milliliters all-purpose flour; 59 milliliters gingersnap crumbs (6 cookies, finely crushed); 2 teaspoons instant coffee granules; 118 milliliters low-fat buttermilk; 59 milliliters chilled stick margarine, cut into small pieces; 177 milliliters sifted powdered sugar; 0 teaspoons salt; 59 milliliters sugar; 10 walnut halves; 1 Tbsp hot water

Gingersnap Scones with Espresso Glaze might be just the morn meal you are searching for. One serving contains 212 calories, 4g of protein, and 7g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 10. A mixture of sugar, salt, instant coffee granules, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Combine the first 6 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until the mixture resembles coarse meal.

Ingredients you will need

Margarine

Equipment you will use

Blender

Bowl

Add buttermilk and egg, stirring just until moist (dough will be sticky).

Ingredients you will need

Buttermilk

Dough

Egg

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.

Ingredients you will need

Cooking Spray