• Place butter into freezer for about 20 minutes. This step is not necessary but incredibly helpful.
• Measure out flour into a large bowl, and add in salt, brown sugar, baking powder, baking soda ginger, and cinnamon. Whisk together
• In a small bowl, beat 1 egg and add vanilla and molasses to the beaten egg.
• Grate half the butter into the flour mix, fluffing with a fork so the butter is distributed and coated in flour, then repeat with the remainder of the butter.
• Create a well in the center of the flour mixture and add in egg, molasses, and vanilla mix, and heavy cream. Use a fork to mix until dough starts to come together. Do not over mix.
• Fold the dough over onto itself several times in the bowl before transferring to a baking sheet lined with parchment.
• Press the dough out into a circle that is about 1-2 inches thick. Using a knife or bench scraper, cut the dough into 8 equal size wedges. When cutting use a straight down cut, do not saw back and forth.
• Spread the scones out, leaving a few inches between them. Place the baking sheet in the freezer.
• Preheat oven to 425.
• When scones are ready to go in the oven, if you are not frosting them, brush them with cream and sprinkle with demerara or turbinado sugar. If you are frosting them, put them directly into the oven.
• Reduce the temperature to 375°F immediately, and bake for about 22-25 minutes. Scones will be dark golden on the edges when ready.
• Remove from oven and transfer to a wire cooling rack.

Cinnamon Glaze

• Whisk together ½ cup powdered sugar, cinnamon, nutmeg and cream. If you want to drizzle the glaze over the scones for a light glaze, use the amount of cream listed in the recipe card. If you want it thicker to frost them, reduce to 1½ tbsp.
• Glaze your scones after they have cooled for at least 20 minutes. Enjoy while warm, and store in an airtight container to keep fresh.