1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large bowl, whisk together flour, baking powder, baking soda, salt, brown sugar, ground ginger, cinnamon, nutmeg, and cloves.

3. Cut the cold cubed butter into the dry ingredients using a pastry cutter until the mixture resembles coarse sand.

4. In a separate bowl, whisk together the egg, molasses, heavy cream, and vanilla extract.

5. Pour the wet ingredients into the dry mixture and stir gently until just combined, avoiding overmixing.

6. Turn the dough onto a floured surface, pat into a 1-inch thick circle, and cut into 8 wedges or use a biscuit cutter.

7. Place scones on the prepared baking sheet, brush tops with extra cream, and bake for 12–15 minutes until golden brown.

8. Allow scones to cool on a wire rack for 10 minutes and optionally drizzle with cream cheese glaze.