Weekly Coffee Recipe: Gingersnap Scones with Espresso Glaze

We amended a recipe from Cooking Light magazine to come up with this delicious breakfast treat. Talk about a double hit — Fair Trade coffee in your cup, Fair Trade coffee in your scones.

Gingersnap Scones with Espresso Glaze.jpg

Yield: 10 Servings
Prep time: 00:30
Cook time: 00:15
Total time: 08:33


1 3/4 cups all-purpose flour
1/4 cup gingersnap crumbs (about 6 cookies, finely crushed)
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chilled stick butter or margarine, cut into small pieces
1/2 cup buttermilk
1 large egg, lightly beaten
Cooking spray
3 tablespoons strong brewed Café Campesino Espresso Blend or dark roast coffee
1 cup sifted powdered sugar
10 walnut halves

Preheat oven to 400 degrees F.

Combine the first 6 ingredients in a bowl; cut in butter or 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 coffee and powdered sugar in a small bowl; stir well. Drizzle over scones. Cut into 10 wedges; top each with 1 walnut half and crumbled gingersnaps.

Serving size: 1 scone

Nutrition Facts
Yield: 10 servings
Facts per Serving
Calories: 220
Fat: 7g
Carbohydrates: 35g
Cholesterol: 24mg
Sodium: 194mg
Protein: 4g
Fiber: 1g

Link to original article

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Espresso Blends

Café Campesino roasts a wide assortment of espresso coffee blends. Our hope and belief is that you'll find a coffee or coffees amongst the varieties we stock that fits your tastes and that you'll enjoy the organic, shade grown beans purchased fairly from coffee farmers around the world.