Starbucks Copycat Recipe
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 stick margarine, cut into small pieces
1/2 cup low-fat buttermilk
1 large egg, lightly beaten
1 tablespoon hot water
1-1/2 teaspoons instant coffee granules
3/4 cup sifted powdered sugar
10 walnut halves
Preheat oven to 400 degrees.Combine the first 6 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. Add 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 for 15 minutes or until golden.
Combine hot water and coffee granules in a medium bowl; stir well. Add powdered sugar; stir well. Drizzle over scones. Cut into 10 wedges; top each with 1 walnut half.