- 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.
- Preheat oven to 400°F
- 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).
- 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°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.