Gingersnap scones with Maple Espresso Glaze

Gingersnaps
(makes about nine cookies- enough for the recipe plus a few to snack on while the scones are baking)
3 tbl shortening
1/4 cup sugar
1 tsp flax meal combined with 1 tbl water
1/2 cup flour
1/4 tsp ginger
1/4 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp baking soda
1/8 tsp salt
sugar for dusting
Preheat oven to 350 degrees Fahrenheit •Combine dry ingredients and set aside • Cream shortening, sugar and flax water• Add dry ingredients and stir to make a dough • Roll dough into balls and sprinkle with sugar • Cook 5-6 minutes •

Scones
1 3/4 cup flour
1/4 cup gingersnap crumbs
1/4 cup cane or beet sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup margarine
1/2 cup soymilk (do not substitute rice milk)
1 1/5 tsp lemon juice
Ener-G Egg equivalent to one egg
Preheat oven to 400 degrees Fahrenheit • Combine soymilk with lemon juice and set aside • Combine dry ingredients in food processor • Cut in margarine and process until crumbly mixture has formed • Add soymilk/lemon juice mixture and Enger-G Egg and process until dough forms •
Place dough on floured surface and knead 4 times • On parchment paper, form dough into 10 in circle • Cut dough into 10 wedges, not cutting all the way through • Bake 15 minutes or until golden •

Icing
1-2 tbl brewed coffee
Powdered sugar
1-2 tbl maple syrup
Combine wet ingredients • Whisk in a few tablespoons of powdered sugar at time until desired consistency is reached • Drizzle over cooled scones •