Grind Gingersnap cookies.
Mix ground cookies, flour, granulated sugar, baking powder, baking soda, and salt.
Cube butter and cut into the dry mixture until it resembles a coarse meal.
Add egg and buttermilk and stir.
Mix until just combined.
Turn out dough onto a lightly floured surface and knead a few times. Form dough into a 10-inch round. Cut into 7-10 wedges but do not cut all the way through the dough. Bake in a 400-degree oven for 15 minutes or until golden brown.
Remove from the oven and let cool for about 15 minutes before glazing.
Prepare glaze by mixing coffee granules with water. Add powdered sugar and mix well.
Drizzle glaze over scones
