Breads

Gingersnap Scones

10

These moist gingersnap scones are actually made with gingersnap cookie crumbs in them. Topped with a maple glaze and more gingersnap cookie crumbs.

12
For the Scones:
•1 3/4 cups all-purpose flour
•1/4 cup gingersnap cookie crumbs {about 6 cookies, finely crushed}
•1/4 cup granulated sugar
•1 1/2 teaspoons baking powder
•1/2 teaspoon baking soda
•1/4 teaspoon salt
•1/4 cup chilled butter, cut into small pieces
•1/2 cup low-fat buttermilk
•1 large egg, lightly beaten
•non stick cooking spray
For the Glaze:
•1 tablespoon hot water
•1 teaspoon maple flavoring
•3/4 cup confectioners' sugar
•gingersnap cookie crumbs {optional topping}
1.Preheat oven to 400 degrees. 2.In a large bowl combine the flour, gingersnap cookie crumbs, sugar, baking powder, baking soda and salt. 3.Using your fingers work in the butter until the flour mixture resembles coarse meal. 4.Add buttermilk and egg, stirring until moist {dough will be sticky}. 5.Turn dough out onto a lightly floured surface, with floured hands, knead lightly 4 times. 6.On a cookie sheet coated with non stick cooking spray, pat dough into a 10-inch circle. 7.Cut dough into 8 wedges, cutting into but not through dough. 8.Bake 15 minutes or until golden. For the Glaze: 9.Combine the water and maple in a medium bowl. 10.Add confectioners' sugar and stir well. 11.Cut the scones all the way through. 12.Drizzle over scones. 13.Top with gingersnap cookie crumbs.
Nutritions

Calories
172

Sodium
174mg
7% DV

Fat
4g
7% DV

Protein
4g
8% DV

Carbs
26g
9% DV

Fiber
0.8g
3% DV

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Our No-Bake Peanut Butter Cheesecake is the perfect dessert for a hot day or when you need an easy dessert. This peanut butter cheesecake is served cold, so it’s perfect when you need a cold treat. With an Oreo crust and a creamy peanut butter center, it’s sure to be a crowd pleaser! Ingredients needed ...

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