Combine the flour, light brown sugar, salt, baking powder, and spices in a large bowl.

Cut in the cold butter with a pastry cutter or two forks until coarse crumbs form.

Whisk the heavy cream, vanilla extract, and molasses in a small bowl or liquid measuring cup.

Create a well in the flour-butter mixture and pour the wet ingredients into the well in two separate parts, mixing until a dough starts to form.

Pour the dough out onto a lightly floured surface. Turn the dough a couple of times until the dough comes together — do not over-mix. Form the dough into a 7-inch circle, about ¾-inch high.

Cut the disk of dough into 8 triangles using a sharp knife or bench scraper. Place the dough triangles onto a parchment-lined baking sheet and place the tray in the refrigerator for 30 minutes to 1 hour to chill.

Preheat the oven to 400°F. Brush the tops of the scones with egg wash and bake them for 20-25 minutes until golden brown—cool the scones on a wire rack.

Whisk the powdered sugar, ground cinnamon, vanilla extract, and milk until a glaze forms. Drizzle glaze over cooled scones. Let the glaze set before serving.