Gingersnap Scones With Espresso Glaze - cooking recipe

Ingredients

1 3/4 cups all-purpose flour
1/4 cup gingersnap crumbs, finely crushed (about 6 cookies)
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, in 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

Preparation

Preheat oven to 400 degrees F.
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 400 degrees 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.