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, brown sugar, ground ginger, cinnamon, cloves, baking soda, baking powder and salt until evenly mixed.

3. Add cold cubed butter to the dry ingredients and cut in with a pastry cutter or fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter.

4. In a separate bowl whisk sourdough starter, molasses, milk, egg and vanilla extract until smooth and well combined.

5. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined and the dough is slightly shaggy.

6. Turn the dough onto a lightly floured surface and pat into a 1-inch thick round. Cut into eight wedges and transfer to the prepared baking sheet.

7. Chill the shaped dough on the baking sheet in the refrigerator for 15 minutes to firm the butter and prevent spreading.

8. Bake the scones for 15–18 minutes until deep golden brown on top and a toothpick inserted into the center comes out clean.

9. Transfer baked scones to a cooling rack and let cool completely before frosting.

10. In a medium bowl beat softened cream cheese and butter with a hand mixer until light, fluffy and smooth.

11. Add vanilla extract and gradually beat in powdered sugar on low speed until incorporated, then increase speed to whip until glossy and thick.

12. Spread or pipe the cream cheese frosting over each cooled scone and garnish with a sprinkle of cinnamon, candied ginger or powdered sugar if desired.