Preheat oven to 400F.
Spray a baking sheet with nonstick
cooking spray; set aside.
In a medium bowl, combine flour,
gingersnap crumbs, sugar, baking powder,
baking soda and salt. With a pastry blender,
cut in butter until mixture is crumbly.
Add buttermilk and egg,
stirring just until moist.
(Dough will be sticky).

Turn dough out onto lightly floured surface
and knead lightly.
Pat dough into an 8" circle.
With a sharp knife, cut into 8 wedges and
transfer each to prepared baking sheet.
Bake in preheated oven until golden,
13-15 min.
Cool slightly on wire rack before serving.
Makes 8 scones.