Combine with Love & Care:
-1 3/4 cups of all purpose flour
-6 crushed gingersnap cookies (I used ‘Anna’s Ginger Crisps’, and they were absolutely fantastic!)
-1/4 cup sugar
-1 1/2 teaspoons baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon coarse salt
Cut in 1/4 cup of chilled butter cut into small squares with a fork or pastry knife
Combine in a separate dish of your choice:
– 1/2 cup of buttermilk (tip! if you don’t have this on hand, use 1/2 cup of milk with 3/4 tablespoons of lemon juice)
-1 egg gently beaten
Combine wet ingredients in 3 turns into the bowl of dry ingredients
Roll dough out onto a lightly floured surface, cut into respective shapes and sizes for your taste.
-1 Cup of fresh or thawed-frozen Raspberries
Gently Press Raspberries onto the tops of each scone
Bake on 400 degrees F for 15 minutes until crisp and golden
While baking…. Combine 3/4 cup of powdered sugar with 2 tablespoons of espresso hot off the press to make glaze.
Drizzle finished scones with Espresso Glaze, and delicately press Walnut Halves on top.
Take a stand back and congratulate yourself on a job well done, my dear.
Make yourself a steaming cup of tea (I chose Rooibus Vanilla, a delightful pair), and savor each bite of perfection. Notice the delicate taste of ginger, the crisp, natural sweetness of raspberries ripe for the pickin’ , and the subtle hints of Espresso paired with the gentle crunch of a halved walnut.
p.s. A darling friend of mine tried out this recipe, and decided to use his leftover gingersnaps as a ‘crust’ topping for homemade french toast! After dipping your bread in the egg mixture, simply sprinkle crunched up gingersnaps on each side of the bread and continue to bake as usual…anticipating the flavorful twist on this breakfast classic. Merci Mark!