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Gingersnap Espresso Scones

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


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


  • 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


  • 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