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Gingersnap Scones With Espresso Glaze

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“From Cooking Light Magazine.”
READY IN:
35mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F.
  2. Combine the first 6 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until the mixture resembles coarse meal.
  3. Add buttermilk and egg, stirring just until moist (dough will be sticky).
  4. Turn dough out onto a lightly floured surface; with floured hands, knead lightly 4 times.
  5. Pat dough into a 10-inch circle on a baking sheet coated with cooking spray.
  6. Cut dough into 10 wedges, cutting into, but not through, dough.
  7. Bake at 400 degrees F for 15 minutes or until golden.
  8. Combine hot water and coffee granules in a medium bowl; stir well.
  9. Add powdered sugar; stir well.
  10. Drizzle over scones.
  11. Cut into 10 wedges; top each with 1 walnut half.

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