|
|
|
|
 |
|
|
| Gingersnap Scones With Espresso Glaze Recipe |
Category: Other / Low-Fat
Rating:
N/A
Servings: 10
|
|
|
Ingredients
1 3/4 cup all-purpose flour
1/4 cup gingersnap crumbs (about
1 six cookies, finely crushed)
1/4 cup granulated sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chilled stick margarine,
1 cut into small pieces
1/2 cup low-fat buttermilk
1 large egg, lightly beaten
1 cooking spray (pam)
1 tablespoon hot water
1 1/2 teaspoon instant coffee granules
3/4 cup confectioners' sugar,sifted
10 walnut halves
Cooking Directions:
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
low-fat,posted-mm,suzy
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
