1. In a large mixing bowl, combine the all-purpose flour, brown sugar, baking powder, salt, ground ginger, ground cinnamon, and ground cloves. Whisk together and set the dry mixture to the side.
   315 grams all-purpose flour, 55 grams brown sugar, 15 grams baking powder, 1 gram ground ginger, 1 gram ground cinnamon, .5 gram ground cloves, 3 grams salt
2. Grate one stick of frozen butter and add to the flour mixture. Cut in with a pastry cutter or mix with your fingers until smaller pieces of butter are coated with flour and create pea-sized coarse crumbs. 
   113 grams unsalted butter, frozen
3. In a medium bowl, whisk together the sourdough discard, egg, molasses, heavy cream, and vanilla extract until smooth. 

   You can use active sourdough starter, just be sure to use the same amount in grams. Using cold starter works best because it helps keep the butter from melting too early.
   120 grams sourdough discard, cold, 1 large egg, 75 grams molasses, 30 grams heavy cream, 8 grams vanilla extract
4. Pour the wet ingredients into the dry ingredients. Mix the scone dough with a rubber spatula until the cream mixture is combined. Be careful not to over mix the dough, the flour will be incorporated in the next step.
5. Turn out the mixture onto a lightly floured surface and pat into a rectangle. Then, with a bench scraper, fold the dough in half, then press down to create the large rectangle again. Repeat this 3-4 times. Folding the dough helps to create all of those beautiful flaky layers!
6. With your hands, form the dough into an 8″ disc. Cut the soft dough into 8 equal wedges with a bench scraper or a large knife. 

   Be careful not to slide the bench scraper when cutting the scones! This will close off the dough, which prevents the scones from getting the flaky layers. Simply press straight and pull straight up.
7. Place the unbaked scones on a baking sheet lined with parchment paper. Cover with a plastic lid and chill them in the fridge for at least 15 minutes while the oven preheats. This plastic lid fits perfectly over my baking sheets!
8. Preheat the oven to 400 degrees F. With a pastry brush, brush the top of the scones with extra cold cream and sprinkle coarse sugar on top, if desired.
9. Bake the scones for 18-22 minutes, or until the top is golden brown. Remove and serve warm!

Vanilla Glaze

1. In a small bowl, add the heavy cream and powdered sugar, until you reach your desired consistency. Finally, stir in vanilla extract. 
   130 grams powdered sugar, 75 grams heavy cream/ whole milk, 4 grams vanilla extract
2. Use a spoon to drizzle the glaze on the tops of the scones with the sweet vanilla glaze.