GINGERSNAP SCONES WITH ESPRESSO GLAZE SCONES 1 3/4 cups all-purpose flour 1/4 cup gingersnap crumbs (about 6 cookies, finely crushed) 1/4 cup sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup chilled butter or stick margarine, cut into small pieces 1/2 cup low-fat buttermilk 1 large egg, lightly beaten Cooking spray ESPRESSO GLAZE 1 tablespoon hot water 1 1/2 teaspoons instant coffee granules 3/4 cup sifted powdered sugar 10 walnut halves

Preheat oven to 400°F.

To prepare scones, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients (flour through salt) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add the 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.

To prepare glaze, combine water and coffee granules in a medium bowl. Add powdered sugar, and stir well. Drizzle over scones. Cut into 10 wedges, and top each with 1 walnut half. 

Serves 10.

[The Best of Cooking Light, 125 of our all-time greatest recipes]