• Preheat the oven to 425℉ degrees and set the oven rack in the top third of the oven. Line a baking sheet with parchment.
• Combine the flour, baking powder, salt, cinnamon, ginger, ground cloves, black pepper, and nutmeg in a large bowl. Whisk to combine, and then cut in the butter with a pastry cutter or your fingers until coarse crumbs form.
• In a separate bowl, whisk together the brown sugar, cream, molasses, and vanilla, and molasses. Pour over the flour mixture, and stir gently, until the dough begins to come together. If the dough is crumbly and does not come together, add a splash of milk or cream.
• Turn the dough onto a floured surface and fold a few times to incorporate any dry bits. Pat the dough into a circle, 1-inch thick. Wrap and chill the dough until firm if you wish. This makes cutting the scones into wedges a bit easier.
• Cut the circle into 8 wedges with a sharp knife, cutting directly down instead of sea-sawing. Arrange scones on the prepared baking sheet. Brush with additional cream or an egg wash (one beaten egg). If not glazing the scones, I like to sprinkle them with sparkling sugar. Bake for 18-22 minutes or until lightly golden and firm to the touch.

Vanilla Glaze

• Whisk powdered sugar, water, and a splash of vanilla together until smooth and it reaches your desired consistency. Drizzle over the scones with a fork or whisk.