Gingersnap Scones with Espresso Glaze
| Yield: | 10 Servings |
| Categories: | Brunch, Low-Fat, Biscuits |
| 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 |
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