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Рецепт Gingersnap Scones With Espresso Glaze

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Ингредиенты

Cost per recipe $2.76 view details
  • 1 3/4 c. all-purpose flour
  • 1/4 c. gingersnap crumbs finely crushed about 6 cookies
  • 1/4 c. sugar
  • 1 1/2 tsp baking pwdr
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 c. chilled stick margarine in small pcs
  • 1/2 c. low-fat buttermilk
  • 1 lrg egg lightly beaten Cooking spray
  • 1 Tbsp. warm water
  • 1 1/2 tsp instant coffee granules
  • 3/4 c. sifted powdered sugar
  • 10 x walnut halves

Инструкции

  1. Preheat oven to 400 degrees F. Combine the first 6 ingredients in a bowl; cut in margarine with a pastry blender or possibly 2 knives till the mix resembles coarse meal. Add in buttermilk and egg, stirring just till moist (dough will be sticky).
  2. 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 min or possibly till golden brown.
  3. Combine warm water and coffee granules in a medium bowl; stir well. Add in powdered sugar; stir well. Drizzle over scones. Cut into 10 wedges; top each with 1 walnut half.

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 616g
Calories 1707  
Calories from Fat 173 10%
Total Fat 19.94g 25%
Saturated Fat 4.57g 18%
Trans Fat 0.0g  
Cholesterol 213mg 71%
Sodium 3689mg 154%
Potassium 736mg 21%
Total Carbs 344.6g 92%
Dietary Fiber 7.8g 26%
Sugars 142.25g 95%
Protein 37.56g 60%
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