Gingersnap Scones

1.Preheat oven to 400 degrees. 2.In a large bowl combine the flour, gingersnap cookie crumbs, sugar, baking powder, baking soda and salt. 3.Using your fingers work in the butter until the flour mixture resembles coarse meal. 4.Add buttermilk and egg, stirring until moist {dough will be sticky}. 5.Turn dough out onto a lightly floured surface, with floured hands, knead lightly 4 times. 6.On a cookie sheet coated with non stick cooking spray, pat dough into a 10-inch circle. 7.Cut dough into 8 wedges, cutting into but not through dough. 8.Bake 15 minutes or until golden. For the Glaze: 9.Combine the water and maple in a medium bowl. 10.Add confectioners' sugar and stir well. 11.Cut the scones all the way through. 12.Drizzle over scones. 13.Top with gingersnap cookie crumbs.