Gingersnap Scones With Espresso Glaze Recipes

GINGERSNAP SCONES WITH ESPRESSO GLAZE

Steps:

• 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.

GINGERBREAD SCONES

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk molasses, milk and egg yolk until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 6-8 times. Pat into an 8-in. circle. Cut into 12 wedges. Place wedges 1 in. apart on a greased baking sheet., In a small bowl, beat egg white until frothy; brush over scones. Sprinkle with sugar. Bake golden brown, 12-15 minutes. Serve warm.

GINGERBREAD SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine flour, sugar, baking powder, ginger, cinnamon, and cloves in a large bowl; mix well. Use a fork or a pastry cutter to cut butter into the flour mixture. Pour in milk and molasses and stir until all of the flour has been absorbed.
• Place dough onto the prepared baking sheet and use your hands to shape it into a 3/4-inch thick, 8-inch round disk. Sprinkle raw sugar over the top and cut into 8 wedges.
• Bake in the preheated oven until golden brown, 17 to 20 minutes.