Gingersnap scones with espresso glaze recipe

DifficultyIntermediate

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 recipe

Yields10 Servings
Prep Time30 minsCook Time15 minsTotal Time45 mins

 1 ¾ cups all-purpose flour
 ¼ cup gingersnap crumbs (about 6 cookies, finely crushed)
 ¼ cup sugar
 1 ½ tsp baking powder
 ½ tsp baking soda
 ¼ tsp salt
 ½ cup chilled stick butter or margarine, cut into small pieces
 ½ cup buttermilk
 1 large egg, lightly beaten
 Cooking spray
 3 tbsp strong brewed Café Campesino Espresso Blend or dark roast coffee
 1 cup sifted powdered sugar
 10 walnut halves

1

Preheat oven to 400 degrees F.

2

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).

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. Cut dough into 10 wedges, cutting into, but not through, dough. Bake at 400 degrees F for 15 minutes or until golden.

4

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.

Ingredients

 1 ¾ cups all-purpose flour
 ¼ cup gingersnap crumbs (about 6 cookies, finely crushed)
 ¼ cup sugar
 1 ½ tsp baking powder
 ½ tsp baking soda
 ¼ tsp salt
 ½ cup chilled stick butter or margarine, cut into small pieces
 ½ cup buttermilk
 1 large egg, lightly beaten
 Cooking spray
 3 tbsp strong brewed Café Campesino Espresso Blend or dark roast coffee
 1 cup sifted powdered sugar
 10 walnut halves

Directions

1

Preheat oven to 400 degrees F.

2

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).

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. Cut dough into 10 wedges, cutting into, but not through, dough. Bake at 400 degrees F for 15 minutes or until golden.

4

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.

Gingersnap Scones with Espresso Glaze
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