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 flour, brown sugar, baking powder, ground ginger, baking soda, salt, ground cinnamon, and ground cloves.

Toss 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 bowl, whisk together the molasses, egg yolk, and heavy cream until smooth.

Slowly add the molasses mixture to the flour mixture and mix until the dough just holds together.

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 egg white, sprinkle on coarse sugar, then slice the disk into 8 wedges.

Place the scone-filled baking pan in the freezer for 30 minutes.

Bake the scones for 15 to 18 minutes, or until light brown. Transfer to a cooling rack.

Sift powdered sugar into a bowl, then add 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 in an airtight container for 3 to 5 days.

They freeze well for up to 3 months. Thaw overnight in the refrigerator.

Freeze unbaked shaped scones on a lined baking pan until solid, then store in an airtight bag for up to 6 months.

Bake straight from the freezer at 375 °F for 17 to 20 minutes.