| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Biscuits, Brunch, Low-fat, Posted-mm, Suzy |
10 |
Servings |
INGREDIENTS
| 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 |
t |
Baking powder |
| 1/2 |
t |
Baking soda |
| 1/4 |
t |
Salt |
| 1/4 |
c |
Chilled stick margarine |
|
|
Cut into small pieces |
| 1/2 |
c |
Low-fat buttermilk |
| 1 |
|
Egg, lightly beaten |
|
|
Cooking spray, PAM |
| 1 |
T |
Hot water |
| 1 1/2 |
t |
Instant coffee granules |
| 3/4 |
c |
Confectioners' sugar, sifted |
| 10 |
|
Walnut halves |
INSTRUCTIONS
Source: Cooking Light Jan/Feb '97 Preheat oven to 400 F. Combine
flour, gingersnap crumbs, sugar, baking powder, and baking soda in a
bowl; cut in margarine with a pastry cutter or two 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 surace; 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 the dough but not through it. Bake
at 400 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.
Calories: 220 (30% from fat) Fat: 7.4g Protein: 4g Fiber: 0.7g Chol:
24 mg Iron 1.4 mg Sodium: 194mg Calc: 73mg From the recipe files of
suzy@bestweb.net Posted to MM-Recipes Digest V4 #230 by Suzy
<suzy@bestweb.net> on Aug 30, 1997
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