Gingersnap Scones With Espresso Glaze

"From Cooking Light Magazine."
 
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photo by Bayhill photo by Bayhill
photo by Bayhill
Ready In:
35mins
Ingredients:
14
Serves:
10

ingredients

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directions

  • Preheat oven to 400 degrees F.
  • Combine the first 6 ingredients in a bowl; cut in margarine with a pastry blender or 2 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 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 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.

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Reviews

  1. Lazy, my friend, you had me with just the name. After reading Bayhill's review I finely minced about 1/4 cup of candied ginger to add to the mix which worked really well. Used Splenda for the sugar in the scones and Recipe #241843 to make the glaze and omitted the nuts completely (to keep DH happy). I would suggest adding a 1/2 tsp of gingerbread spice mix to the dry ingredients if you really want a true gingerbread flavor as the cookie crumbs really were on the mild side in the finished scones. Ok. all of that said, they were wonderful with this morning's coffee and a real treat. :D
     
  2. These yummy espresso glazed scones are perfect with your morning coffee. They are quick and easy to assemble for a fast, light breakfast. We couldn't detect the gingersnaps at all in the actual scone, but the coffee flavor sure came through. I made the recipe as written except I cut the scones into 8 wedges instead of 10 (it just seemed easier to me). Also, I chopped about 1/4 cup of walnuts and sprinkled them on top instead of topping each scone with a walnut half. **Made for My 3 Chefs October 2013**
     
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RECIPE SUBMITTED BY

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"
 
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