Gingersnap Scones With Espresso Glaze Recipe

Name: Gingersnap Scones With Espresso Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups all-purpose flour; 1/4 cup gingersnap crumbs, finely crushed (about 6 cookies); 1/4 cup sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup chilled stick margarine, in small pieces; 1/2 cup low-fat buttermilk; 1 large egg, lightly beaten; cooking spray; 1 tablespoon hot water; 1 1/2 teaspoons instant coffee granules; 3/4 cup sifted powdered sugar; 10 walnut halves

Servings: persons

1 3/4 cups all-purpose flour
1/4 cup gingersnap crumbs, finely crushed (about 6 cookies)
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chilled stick margarine, in small pieces
1/2 cup low-fat buttermilk
1 large egg, lightly beaten
cooking spray
1 tablespoon hot water
1 1/2 teaspoons instant coffee granules
3/4 cup sifted powdered sugar
10 walnut halves

1
Preheat oven to 400 degrees F.
2
Combine the first 6 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until the mixture resembles coarse meal.
3
Add buttermilk and egg, stirring just until moist (dough will be sticky).
4
Turn dough out onto a lightly floured surface; with floured hands, knead lightly 4 times.
5
Pat dough into a 10-inch circle on a baking sheet coated with cooking spray.
6
Cut dough into 10 wedges, cutting into, but not through, dough.
7
Bake at 400 degrees F for 15 minutes or until golden.
8
Combine hot water and coffee granules in a medium bowl; stir well.
9
Add powdered sugar; stir well.
10
Drizzle over scones.
11
Cut into 10 wedges; top each with 1 walnut half.

2215

kcal

Calories

189

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 3/4 cups all-purpose flour, 1/4 cup gingersnap crumbs, finely crushed (about 6 cookies), 1/4 cup sugar, 1 1/2 teaspoons baking powder, and more.

Yes, Gingersnap Scones With Espresso Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingersnap Scones With Espresso Glaze

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