Gingersnap Scones with Espresso Glaze

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1 large eggs lightly beaten
• 1.8 cups flour all-purpose
• 0.3 cup gingersnaps crushed finely (6 cookies, )
• 1.5 teaspoons coffee granules instant
• 0.5 cup buttermilk low-fat
• 0.3 cup butter chilled cut into small pieces
• 0.8 cup powdered sugar sifted
• 0.3 teaspoon salt 
• 0.3 cup sugar 
• 10  walnut halves 
• 1 tablespoon water hot

Equipment

• bowl
• baking sheet
• oven
• blender

Directions

1. Preheat oven to 40
2. Combine the first 6 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until the mixture resembles coarse meal.
3. Add buttermilk and egg, stirring just until moist (dough will be sticky).
4. 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.
5. Cut dough into 10 wedges, cutting into, but not through, dough.
6. Bake at 400 for 15 minutes or until golden.
7. Combine hot water and coffee granules in a medium bowl; stir well.
8. Add powdered sugar; stir well.
9. Drizzle over scones.
10. Cut into 10 wedges; top each with 1 walnut half.