Instructions

• Preheat the oven to 400 °F. Line a half baking sheet pan with a Silpat silicone mat or parchment paper. Set aside.
• In a large bowl, whisk together the all-purpose flour, light brown sugar, baking powder, ground ginger, baking soda, kosher salt, ground cinnamon, and ground cloves.
• Toss the unsalted butter into the flour mixture to coat, then use a pastry blender, two forks, or your hands to work the butter into the flour mixture until coarse, pea-sized crumbs appear.
• In a separate small bowl, whisk together the molasses, large egg yolk, and heavy cream until smooth.
• Slowly add the molasses mixture to the flour mixture and mix until the dough just holds together. Do not over mix the dough.
• Transfer the dough to the prepared baking pan and shape it into a 6-inch disk, about ¾-inches high.
• Brush the top of the dough with the large egg white, then sprinkle on the coarse sugar, if using. Slice the disk into 8 wedges.
• Place the baking pan in the freezer for 30 minutes.
• Bake the scones for 15 to 18 minutes, or until they're light brown.
• Sift the powdered sugar into a small bowl, then add the pure vanilla extract and milk. Stir until smooth.
• Drizzle the icing onto the cooled scones and let it set before serving.
• Baked scones are best enjoyed right away, though leftovers keep well stored.
• Freeze unbaked shaped scones for up to 6 months for freshly baked scones anytime.