Zutaten für Gingersnap Scones With Espresso Glaze
- All Purpose Flour
- Gingersnap Crumbs
- Sugar
- Baking Powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted margarine, cut into small pieces
- Low Fat Buttermilk
- 1 large egg
- Cooking Spray
- 1 tablespoon hot water
- Instant Coffee Granules
- 1 cup powdered sugar
- 10 walnut halves
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Zubereitung von Gingersnap Scones With Espresso Glaze
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, brown sugar, ginger, baking soda, salt, and cinnamon.
- Cut in the cold margarine using a pastry blender or two knives until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the buttermilk and egg.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently knead the dough 4 times.
- Pat the dough into a 10-inch circle on the prepared baking sheet.
- Using a sharp knife, cut the dough into 10 wedges, cutting almost all the way through but leaving the base intact.
- Bake for 15-18 minutes, or until golden brown.
- While the scones are baking, prepare the glaze: In a small bowl, whisk together the hot water and espresso granules until dissolved.
- Gradually whisk in the powdered sugar until smooth and pourable.
- Once the scones are baked, let them cool slightly on the baking sheet.
- Drizzle the espresso glaze generously over the warm scones.
- Let the glaze set for a few minutes.
- Top each scone with a walnut half and serve warm.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
62g
Fat
7g
Carbs
12g