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Gingersnap Scones with Espresso Glaze

Yield: 10 servings

We amended a recipe from Cooking Light magazine to come up with this delicious breakfast treat. Talk about a double hit — Fair Trade coffee in your cup, Fair Trade coffee in your 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 stick margarine, cut into small pieces
1/2 cup low-fat buttermilk
1 large egg, lightly beaten
Cooking spray
3 tablespoons strong brewed Café Campesino dark roast
1 cup sifted powdered sugar
10 walnut halves

Preheat oven to 400 degrees F. 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 at 400 degrees F for 15 minutes or until golden.

Combine coffee and powdered sugar in a small bowl; stir well. Drizzle over scones. Cut into 10 wedges; top each with 1 walnut half.

Serving size: 1 scone


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