• Preheat oven to 400˚F (200˚C). Line a large baking sheet with parchment or lightly grease.
• In a large bowl, combine the flour, light brown sugar, baking powder, ginger, cinnamon, allspice, salt, and cloves.
• Quickly cut in the butter using a dough blender, two forks, or your fingers until blended and no pieces are larger than a pea.
• In a medium bowl, whisk together the egg, molasses, heavy cream, and vanilla extract.
• Pour into the dry ingredients and gently combine just until the mixture comes together. Do not overmix. If the mixture continues to fall apart, add a little more heavy cream.
• Place the dough on a floured surface and lightly press into a disc about 3/4 inches (2 centimeters) thick.
• Cut the disc into 6 equal scones. Transfer to the prepared baking sheet about 1 inch (2.5 centimeters) apart. Brush the tops with cream.
• Bake in the preheated oven until golden, about 12-14 minutes. Let cool for 5 minutes before removing to wire rack.

To make the Maple Glaze:

• In a medium bowl, whisk together the powdered sugar, vanilla extract, and maple syrup.
• Slowly whisk in the heavy cream until the glaze is thin enough to spread or drizzle. If too thin, add a little more powdered sugar. If too thick, add a little more cream.
• Drizzle or spread the glaze over the cooled scones. Allow to set and serve within a day.