Serving Size:  8  

   1   3/4  cups   flour
     1/4  cup   gingersnap cookies -- crushes into fine crumbs
     1/4  cup   sugar  
  1 1/2  tsp.  baking powder
     1/2  teaspoon   baking soda
     1/4  teaspoon   salt
     1/4  cup  butter -- chilled, cut in small pieces
     1/2  cup   buttermilk  
  1    large  egg
   2     Tbs.   hot water
   3    teaspoons   instant coffee granules
     3/4  cup   powdered sugar  
     pecan halves -- optional on top


Preheat oven to 400°.   Combine the first 6 ingredients in a bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles course 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 non-stick spray.  Cut dough into 8 wedges, cutting into, but not through dough.  Top each slice with 3 pecan halves..  Bake at 400° for 15 minutes or until golden. Combine hot water and coffee granules in a small bowl, stir well.  Add powdered sugar; stir well.  Drizzle over scones.  Cut into 8 wedges.

  Notes:   Great with coffee!

Per Serving:  Calories: 264.6;  Fat: 7.4g;  Protein: 4.5g;  Carbs: 45.3g;  Cholest: 38mg;  Sodium: 343mg

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