Talk about a double hit: coffee in your cup, coffee in your scones. These are a nice
alternative to fat-laden doughnuts.
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 margarine, cut into small pieces
1/2 cup low-fat buttermilk
1 large egg, lightly beaten
Cooking spray
1 tablespoon hot water
1-1/2 teaspoons instant coffee granules
3/4 cup sifted powdered sugar
10 walnut halves
Prep Time: 20 minutes
Cooking Time: 15 minutes
Preheat oven to 400º.
Combine the first 6 ingredients in a bowl; cut in 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 400º 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.
10 servings (serving size: 1 scone) Nutrition Facts (per Serving): 220 calories 34.7
g carbohydrates, 24 mg cholesterol, 7.4 g fat, 194 mg sodium, 4 g protein,, 73 mg
calcium, 1.4 mg iron, 0.7 g fiber