Gingersnap Scones Starbucks Copycat Recipe 445
GINGERSNAP SCONES - STARBUCKS COPYCAT RECIPE - (4.4/5)
Provided by MJH
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F Combine the first 6 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until the mixture resembles a 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°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.
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1.75 cups all purpose flour: 0.25 cup gingersnap crumbs (about 6 cookies, finely crushed) 0.25 cup sugar: 1.5 teaspoons baking powder: 0.5 teaspoon baking soda
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