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1
pre-heat oven to 400 degrees.
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2
Line a baking sheet with parchment paper and set aside.
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3
in large mixer bowl whisk together flour, oats, sugar, ginger, cinnamon, cloves, salt, baking powder and baking soda.
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4
Using a fork or pastry cutter, cut the butter into the flour until looks like crumbles.
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5
Stir in cranberries and lemon zest.
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6
in seperate bowl combine buttermilk, molasses and vanilla.
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7
set bowl with flour mixture onto a mixer with a dough hook attachment.
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8
et mixture at a low speed and slowly add the buttermilk mixture to flour mixture.
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9
Mix until just combined and ball begins to form.
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10
transfer dough to a lightly floured surface.
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11
Knead dough gently about four or five times and form into a large ball.
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12
push the dough down and form into a large circle, about 7 inches wide and 1 1/2 inches thick.
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13
Cut the circle in half and cut each half into 3 even slices.
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14
place baking sheet into another baking sheet to keep the scones bottoms from over browning.
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15
Bake for 20 min until golden brown and a toothpick inserted comes out clean.
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16
Transfer to cooling rack when done.
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17
To glaze: combine all glaze ingredients, adding more sugar or milk until desired consistency.
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18
With a spoon, drizzle over cooled scones and let dry.
