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Title: Gingersnap Scones with Espresso Glaze
Categories: Lowfat Biscuit Brunch Suzy Blank
Yield: 10 Servings

1 3/4cAll-purpose flour
1/4cGingersnap crumbs (about
  Six cookies, finely crushed)
1/4cGranulated sugar
1 1/2tsBaking powder
1/2tsBaking soda
1/4tsSalt
1/4cChilled stick margarine,
  Cut into small pieces
1/2cLow-fat buttermilk
1lgEgg, lightly beaten
  Cooking spray (PAM)
1tbHot water
1 1/2tsInstant coffee granules
3/4cConfectioners' 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 By Griff[SMTP:wgriffin@ix.netcom.com] on Aug 10, 1997

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