Breakfast

Ginger Snap Scones is for Breakfast, Snack.

Ginger Snap Scones takes 15 minutes to prepare.

Ginger Snap Scones takes 15 minutes to cook.

Ginger Snap Scones makes 10 servings.

The ingredients for Ginger Snap Scones are:

* Whole Wheat Pastry Flour, 1.5 cup
* Flour, white, .25 cup
* Egg, fresh, 1 large
* Granulated Sugar, .25 cup
* Low Fat Plain Soy Milk, .5 cup
* White Vinegar, .5 tbsp
* Salt, .25 tsp
* Baking Powder, 1.5 tsp
* Baking Soda, .5 tsp
* Smart Balance Light Buttery Spread (Margarine), 4 tbsp, chilled (tub margarine works fine)
* Low Fat Ginger Snaps, crushed finely (about 1/4 cup, or 7-9 1.5" diameter cookies)

Here is how you make Ginger Snap Scones:

Preheat the oven to 400 degrees F. Add the vinegar to the soy milk. This will create a non-dairy/ lactose free buttermilk mixture. Let this sit for about 5-10 minutes or until it becomes incorporated into the dough. Place the flour, baking soda, baking powder, salt, sugar, and crushed ginger snaps in a bowl and stir the mixture. Cut the margarine into small pieces and stir in into the mixture by cutting through the mixture with two butter knives or with your fingers. Process the mixture until it forms a coarse meal. It is very important to follow this process exactly in order to create a flaky, scone-like dough. Beat one egg, and add it to the mixture along with the "buttermilk" that had been previously mixed. Stir the dough just until moistened and roll onto a floured cutting board or flat (counter top) workspace. Knead the dough 4-6 times with lightly floured hands and then form a ball, flattening to create a disk shape. Using a chef's knife or thick-bladed knife, press directly down into the dough, making 10 wedges from the circle. Do not pull the knife thorough the dough horizontally, as this will break-up butter pockets that, when cooked, will leave air pockets, thus, again, ensuring a flaky scone. Place on a cookie sheet sprayed with cooking spray or oiled lightly. Bake at 400 degrees F for about 15-17 minutes, or until golden and slightly dried. If you wish, before baking, add 1/4 cup nuts or dried fruit, and perhaps some citrus zest. To create a simple and elegant glaze, mix about 2 TBSP soy milk with enough confectioner's sugar to form a medium-thickness glaze (thinner than a paste, but much thicker than a liquid). Add, if you wish, a dash of cinnamon and ginger, or some espresso powder, or maple syrup (a tiny bit), or some maple or cinnamon extract. Spoon this mixture into a small sealable plastic bag, cut off one of the bottom corners (a tiny hole will do nicely) and drizzle the glaze over the COOLED scones on a diagonal. This will harden and look professional, as well as add a bit of extra taste.(*Note: this glaze will be relatively low in calories, since it is being split between 10 scones, however it is NOT included in the calorie count for this recipe).Number of Servings: 10Recipe submitted by SparkPeople user TERRYPLUTZ.

The nutritional information for Ginger Snap Scones is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 148.6

• Total Fat: 3.4 g
• Cholesterol: 21.3 mg
• Sodium: 259.1 mg
• Total Carbs: 25.6 g
• Dietary Fiber: 2.6 g
• Protein: 3.1 g

The dietary needs meet for Ginger Snap Scones is Lactose Free