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Gingersnap scones with Espresso Glaze Recipe

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This recipe for Gingersnap scones with Espresso Glaze is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
13/4 cups flour
1/4 cup gingersnap
1/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup chilled butter or stick margarine, cut into small pieces
1/2 cup lowfat buttermilk
1 large egg slightly beaten
cooking spray

espresso glaze
1Tbsp hot h20
11/2 tsp instant coffee
3/4 cup sift powder sugar
10 walnuts halved
Directions:
Directions:
Preheat oven to 400. Combine butter and flour and add a little milk if needed. Combine everything up to buttermilk and mix to course meal. Add buttermilk and egg stirring until just moist. Dough will be sticky. Turn dough to lightly floured surface with lightly floured hands. Knead 14 times. Pat dough to 10" circle coated with cooking spray. Score dough (cut not all the way through). Cook 15 minutes.

Glaze: combine water and coffee granules and add powder sugar. Garnish with walnut.
Personal Notes:
Personal Notes:
Mardy says: translated by Mardy. Call Christine with any questions and blame her if it doesn't work.

 

 

 

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