Source: Cooking Light Jan/Feb 97 Preheat oven to 400 F. Combine flour, gingersnap crumbs, sugar, baking powder, and baking soda in a bowl; cut in margarine with a pastry cutter or two 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 surace; 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 the dough but not through it. Bake at 400 F. 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. Calories: 220 (30% from fat) Fat: 7.4g Protein: 4g Fiber: 0.7g Chol: 24 mg Iron 1.4 mg Sodium: 194mg Calc: 73mg From the recipe files of firstname.lastname@example.org Posted to MM-Recipes Digest V4 #230 by Suzy
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|Serving Size: 1 Serving (157g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 691 (80%)|
|Amt Per Serving||% DV|
|Total Fat 76.7g||102 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 55.3g|
|Cholesterol 0.9mg||0 %|
|Sodium 407.4mg||14 %|
|Potassium 570.6mg||15 %|
|Total Carbohydrate 36.9g||11 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 28.5g|
|Protein 20.5g||29 %|
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Calories per serving: 864
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