In a large bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, ginger, and clove.

Using a cheese grater, grate in butter, and stir til mixture is crumbly. You could alternatively use a pastry blender.

Stir in dried cranberries.

In a medium bowl, whisk together eggs, molasses, and heavy cream.

Make a well in the center of the flour mixture, and pour the egg mixture into the well.

Stir until just combined.

Turn dough out onto a lightly floured surface, and knead dough about 5 times, or until it comes together in a ball.

Place onto a parchment paper-lined baking sheet, and carefully flatten the ball into a large disk, about 3/4-inch thick.

Cut into 8 wedges, and gently pull the wedges slightly apart, about one inch.

Bake at 400 degrees for 15-18 minutes, or until edges are golden brown.

Remove to a wire rack to cool.

Meanwhile, prepare glaze.

In a small saucepan over medium heat, whisk together brown sugar and water.

Cook just until brown sugar is dissolved.

Remove from heat, and whisk in butter, salt, and vanilla.

Whisk in 1 c. powdered sugar, more as needed, but enough powdered sugar that the scones can be dunked in the glaze, and it won't run right off. The glaze should be thin enough to dunk the scones, but not too thin that it will drip right off.

Dunk the tops of the scones in the glaze, return to the wire rack, and allow 10-15 minutes for glaze to set.