Gingersnap Espresso Scones

Gingersnap Espresso Scones

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My stepdaughter always requests these scones when she comes home from college. My wife loves them too. They are perfect when paired with a hot cup of premium coffee. These scones are easy to make and only need to bake for 15 minutes. I made this batch in about 45 minutes. I know you will enjoy these.

Initial Ingredients for Gingersnap Espresso Scones
300x250 Silver Cuisine with AARP Members

For those of you who have been following my blog, you already know the first step in all of my recipes. I always set out all needed ingredients prior to beginning to prepare the recipe. This serves two purposes. First, I can take a picture for my readers to see. I also don’t have to worry about getting halfway through the recipe only to discover I am missing an ingredient. Preheat your oven to 400 degrees.

I have a mini food processor I use for small jobs. For this recipe, I use six ginger snap cookies. Crush the cookies as shown above.

First six ingredients mixed

Mix the first six ingredients together. These include the cookie crumbs, flour, sugar, baking powder, baking soda, and salt.

Cut the butter into small cubes. Add the cubes to the dry ingredients and cut the butter in using a pastry blender or two knives. The mixture should resemble a coarse meal when done.

After the butter is cut in, add the egg and buttermilk and stir until dough is just combined. The dough will be sticky.

Turn dough onto a lightly floured surface. Knead the dough a few times and pat into a 10-inch circle as shown. Place on a cookie sheet coated with cooking spray. Cut dough into wedges. Do not cut all the way through. I cut this into seven wedges because my family likes bigger pieces, but ten wedges would be a good size for most. Bake at 400 degrees for 15 minutes or until golden brown.

Scones right out of the oven

This is what the scones will look like when removed from the oven. Let the scones cool for about 15 minutes. Prepare the glaze.

Prepare glaze by mixing the coffee granules with one tablespoonful of hot water. Add powdered sugar and mix well. Drizzle glaze over the scones.

Gingersnap Espresso Scones

Yummy scones that pair well with coffee
Prep Time 30 mins
Cook Time 15 mins
Course Breakfast
Servings 10

Equipment

  • mini food processor
  • baking sheet
  • mixing bowl
  • Wooden Spoon
  • small spoon

Ingredients
  

  • 6 Gingersnap cookies (crushed)
  • 1-3/4 cups Flour
  • 1/4 cup Granulated sugar
  • 1-1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1/4 cup Chilled butter cut into cubes
  • 1/2 cup Buttermilk
  • 1 Egg
  • cooking spray
  • 1 tbsp Hot water
  • 1-1/2 tsp Instant coffee granules
  • 3/4 cup powdered sugar

Instructions
 

  • Grind Gingersnap cookies.
  • Mix ground cookies, flour, granulated sugar, baking powder, baking soda, and salt.
  • Cube butter and cut into the dry mixture until it resembles a coarse meal.
  • Add egg and buttermilk and stir.
  • Mix until just combined.
  • Turn out dough onto a lightly floured surface and knead a few times. Form dough into a 10-inch round. Cut into 7-10 wedges but do not cut all the way through the dough. Bake in a 400-degree oven for 15 minutes or until golden brown.
  • Remove from the oven and let cool for about 15 minutes before glazing.
  • Prepare glaze by mixing coffee granules with water. Add powdered sugar and mix well.
  • Drizzle glaze over scones
Keyword scones

Michael J. Brown RPh, BCPS, BCPP – Clinical Pharmacist

Owner – Sunshine Nutraceuticals LLC.