* Crossposted from: [MME] Gourmet
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Gingersnap Scones with Espresso Glaze
 Categories: Low-fat, Biscuits, Brunch, 
      Yield: 10 Servings
 
  1 3/4 c   All-purpose flour
    1/4 c   Gingersnap crumbs (about
               six cookies, finely crushed)
    1/4 c   Granulated sugar
  1 1/2 ts Baking powder
    1/2 ts  Baking soda
    1/4 ts  Salt
    1/4 c   Chilled stick margarine,
               Cut into small pieces
    1/2 c   Low-fat buttermilk
      1 lg   Egg, lightly beaten
               Cooking spray (PAM)
      1 tb   Hot water
  1 1/2 ts Instant coffee granules
    3/4 c   Confectioners' sugar,sifted
     10     Walnut halves
 
  
  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
  
 
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... Sincerely yours Gigi
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