• 1.75 cups all purpose flour
  • 0.25 cup gingersnap crumbs (about 6 cookies, finely crushed)
  • 0.25 cup sugar
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.25 cup chilled stick margarine, cut into small pieces
  • 0.5 cup low-fat buttermilk
  • 1 large egg, lightly beaten
  • Cooking spray
  • 1 tablespoon hot water
  • 1.5 teaspoons instant coffee granules
  • 0.75 cup sifted powdered sugar
  • 10 walnut halves

Talk about a double hit: Coffee in your cup, coffee in your scones. These are a nice alternative to fat-laden doughnuts.


  1. Preheat oven to 400°F
  2. Combine the first 6 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until the mixture resembles a coarse meal. Add buttermilk and egg, stirring just until moist (dough will be sticky).
  3. 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.
  4. Cut dough into 10 wedges, cutting into, but not through, dough. Bake at 400°F for 15 minutes or until golden.
  5. 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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